Vegan Tomato Basil Bisque and a Grilled Cheese & Chiles Sandwich

Leave a comment


All Photos © Christine Elise McCarthy 2016

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

images (1)download (1)

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.







This soup was just a way for me to use up some vegetables & create a creamy, warming bisque – with tomatoes out of season.  Fresh tomatoes would be better but I did not have any & I am attempting to eat only what I have on hand – without spending any money on groceries.  I call it “the pantry challenge.”  I have done it a few times in the past with very strict rules.  This time – I have allowed a few cheats but I am still saving a ton of money.  I have so many leftovers frozen away & so many canned & dry goods – I could literally last months.  The only problem is that produce gets scarce – so – I have allowed a twice-monthly delivery from Farm Fresh to You.  Anyway – I a rambling.

This soup is easy & customizable.   You could sub out or lose a few of the veggie ingredients to suit your fancy.

For the sandwich – I used my homemade Vegan Basil Mozzarella Cheese for Grating & Melting – seen below.




You can use any cheese you prefer.  I also topped it with some hot green chiles of the ilk seen above.  You can use whatever level of heat suits you.


Grilled Cheese & Chiles Sandwich


Bread of choice

cheese of choice

vegan butter or cooking spray

Chiles of choice





Treat a pan with cooking spray or melted butter.  Butter one side of each slice of bread & spray with cooking spray.  Over medium heat, place the UNBUTTERED side of each slice down for a few seconds to warm them.  Then flip one slice, top with cheese & chiles & the other slice of bread – buttered side up.  Grill, flipping a few times & pressing with a spatula until the cheese gets soft and/or the bread id grilled to your taste.



 Vegan Tomato Basil Bisque

Makes a lot – enough for 4 to eat as a meal or for more people as a side


2 TBS olive oil

1 leek – sliced (or a small onion)

1 red bell pepper – seeded & chopped

3 garlic cloves

5 carrots – chopped

1 jalapeno – seeded & diced (optional)

52 ounces of tomato sauce or diced tomatoes (6-7 cups)

1/4 cup or more fresh basil

1/4 cup vegan cream cheese

1/4 cup vegan milk or cream


Garnish – fresh basil & maybe vegan cream or sour cream





Heat the oil in a large stock pot.  Add the veggies (carrots, leek, bell pepper, jalapeno) & saute a few minutes – until the leek (or onion) is soft.  Add tomato sauce & garlic.    Bring to a boil.  When the carrots & other vegetables are soft, add the cream cheese, milk & basil.  Combine.  Now – in batches – blend with an immersion blender or a regular blender.  Season with salt & pepper.

Serve with fresh cracked pepper & basil leaves.  Swirl in some cream or sour cream, if you desire.








Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s