Soup, It’s What’s For Lunch

I really love Gatlin’s interpretation of my lunch today. He called it a plate of sunshine.  I made River and Gatlin veggie soup (cooked) and myself another one of Ani’s Raw Food Kitchen recipes called Tomato Basil Bisque. I had actually made the soup the evening before and was having the leftovers.

Raw foods are interesting in that as time goes by, the flavors of dishes change and meld together. I have had some dishes that I didn’t care for after making them but a day or even two later they are smashing. The same seems to hold true for Ani’s Bisque. I liked it better day two. The kids didn’t really care for it day one but Gatlin said, “Not bad” this next day at lunch. Neither of them still ate a bowl.

Instead, Gatlin devoured my rays of sunshine! I sliced red pepper and stuffed it with a simple homemade guacomole. He loves these as do I. River is my simple kind of man. He likes just straight up red pepper and lots of it. He does like guacomole but not tampering with his red pepper.

Tomato Basil Bisque

bisque base

  • 3 tomatoes, chopped
  • 2 cloves garlic
  • 1 1/2 c. olive oil
  • 2 tsp sea salt
  • 2 c. water

bisque toppings

  • 1 tomato, diced
  • 1 c. basil chiffonade
  1. blend bisque base ingredients until smooth
  2. pour into four bowls and top with tomatoes and basil

Did your eyes pop when you read 1 1/2 c. oil? Mine did, but I followed the recipe. Whoooo, too much oil. I would at least half the oil next time. It had mellowed by the next day but still way too heavy for me. I also didn’t have another tomato to dice for the top so I made and ate only the base. It would be really good with the basil and diced tomatoes on top but would lend itself well to other toppings as well.

A new cut: chiffonade, for those that are unfamiliar, is a way of cutting the basil. It will create long, thin strips. I like to take a few basil leaves and lay them on top of one another. Roll them up together and then cut thinly from the short end to the longer end. This looks decorative as all the strips will be of equal width. Basil is a tender herb so cutting it chiffonade also helps not to bruise the basil.



  1. sioux says

    I have to say that I find that Ani has a liberal hand with the olive oil. I love her lemon fennel soup, but have cut the oil WAAAAAY back for my version. Ditto on her miso soup recipe if I recall correctly, tho since my local library has Ani’s Raw Food Kitchen, that’s one book that’s not on my shelf.