Basil Tomato Bisque

Ingredients:

2 Tbsp Earth Balance vegan buttery spread

1 white onion, diced

3-4 cloves garlic, minced

3 Tbsp flour

1 1/4 cup plain NOT LIGHT soymilk

3 lb diced tomatoes, preferably low sodium

1 14.5 ounce can of tomato sauce, preferably low sodium

1 bunch fresh basil, chopped

2 bay leaves

1/2 tsp salt

1/2 tsp pepper

1-2 tsp crushed red pepper (based on your "heat" preference)

Directions:

• Melt butter in sauce pan, add onions and garlic.  Cook onions until soft and translucent
• Add flour and whisk vigorously to make it thick and clumpy.  Add milk.  Continue to whisk and cook on medium heat until thickened. 
• Once thickened, add tomato sauce and tomatoes and stir.  Let cook for about 10 minutes so the tomatoes soften.
• Add bay leaves, basil, salt, pepper, and crushed red pepper.  Let simmer on low heat for 15 minutes.  Remove bay leaves.
• If you prefer a less chunky soup, you can puree half or all of the soup in the blender.  It will be hot, so be sure to lift the blender lid to allow some steam to escape.
• You can top your soup with some garlic croutons and basalmic vinegar or it is delicious just plain, too. 

Recipe taken from: http://www.columbusvegan.com/2009/06/basil-tomato-bisque-with-garlic-coutons.html