This tomato bisque soup is great for all. Smooth, well-seasoned, and creamy, it's delicious as a light lunch or supper, served with some fresh crusty bread. What's also great is that vegetarians and vegans can enjoy it as well. Check the A bit of this & a bit of that section for additions to make this soup spicier ... the way my hubby like it.
Don't know the difference between a bisque and a regular soup? Check below.
Like the soup above? You'll love looking at and making more of Oma's soups. All so quick and easy!
What makes these soups so wunderbar? They bring back such wonderful memories of my Mutti's kitchen. So, of course, I had to write my own soup e-cookbook to share with my grandchildren. I know you'll LOVE it, too! There are 84 full-color pages filled with step-by-step instructions and hints. Take a quick peek ...
Sharing these soup recipes from my Mutti and Oma to my own young grandchildren ... that's such a delicious way to pass on our German heritage :)
This recipe reminds me of my Mutti. She'd take whatever she had in the fridge and turn it into a wonderful dinner. The soup recipe above is a perfect example.
All its ingredients are in my fridge and cupboard right now. Even without a recipe, I'd turn it into a soup ... and even though it wouldn't be a traditional German soup recipe, it would taste German.
Why? Because my taste buds are tuned to German cooking. I'd season it and follow the 'German methods' I learned from my Mutti. Wunderbar! Suppe!
Bisques are traditionally made with shellfish, such as crab, shrimp, lobster, or crayfish. The stock is then thickened with the pureed shellfish meat.
However, bisques can also be thickened with pureed vegetables. That makes it a perfect method to make it vegan. Hence, in this case, pureed vegetables thicken this well seasoned vegetable stock.
Among vegan soup recipes, this one is really easy. The quantities can be adjusted as needed, with more or less of each vegetable added.
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