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Mock Heirloom Tomato Basil Bisque

Updated: Jan 12, 2021

Plump, tangy, orange heirloom tomatoes aren't the main ingredient for this soup, but you'd never know it. It's easy to make and tastes and looks like the real thing!

Mock Heirloom Tomato Basil Bisque

What makes an heirloom tomato? Seeds passed down from generations with fruit traits so special they taste like no other. The orange heirlooms are my favorite. But who cares! We're not talking about tomatoes here!

Tomatoes need to be peeled, deseeded before they are lectin-free enough to use in a Plant Paradox recipe. Sometimes, that's too much work when all you want is a quick lunch. So why not make a mock version that tastes just as good and is way easier and faster? No reason whatsoever! So here it is my Lectin Free Gourmet Mock Heirloom Tomato Basil Bisque recipe. Enjoy!

The Recipe

This recipe serves 2, but you can easily multiply to serve more.

Mock Heirloom Tomato Basil Bisque

1 Large Sweet Potato

2 T Butter from Grassfed Cows

1 Large Clove Garlic

1 1/4 in. Slice Red Onion chopped

3 Large Basil Leaves

3 Cups Approved Organic Vegetable Broth

1 Lemon

2 Cups Unsweetened Coconut Milk

1 t Smoked Sea Salt

3 Shakes Chipotle Tabasco

1/4 t Course Black Pepper for garnish

Grassfed Plain Yogurt for garnish


Prepare fresh ingredients. Peel and dice the sweet potato. Dice the 1/4 inch onion slice. Cut the basil leaves crosswise into thin ribbons. Juice the lemon. In a Dutch oven on (I like Le Creuset) on medium heat, melt the butter. Add the onion and garlic and sautee until translucent. Add the diced sweet potato, season with smoked sea salt and sautee for about 5 minutes. Add broth, reduce heat and simmer for 15 minutes. Broth will reduce and you may need to add a little extra if needed. Toward the end of the simmer time, drop in half of the basil ribbons. Pour cooked veggies into a blender (I like Vitamix). Add lemon juice and coconut milk, and puree for 1 minute. Return mixture to Dutch Oven and bring to a boil. Add 3 shakes of Chipotle Tabasco. Ladle bisque into soup bowls, and garnish with plain yogurt, black pepper and the remainder of basil ribbons.

This bisque is so tangy and creamy you'll never miss the tomatoes. Pair this soup with a glass of pinot noir or a bubbly seltzer water, splash of cranberry and a lime wedge.

Happy slurping!

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