Creamy Vegan Tomato Bisque With Almond Flour Crackers [Paleo, Whole 30, GF, Dairy Free]

This simple vegan tomato bisque is perfect any time of year! Just a few ingredients that you probably already have hiding in the pantry and so creamy and satisfying. Everything-but-the-bagel almond crackers on the side to dip add just the right amount of crunch. You won't even miss the grilled cheese (yes, you will-- but this is a really good alternative, I PROMISE!).

Ingredients:
1 tbsp olive oil
1 medium yellow onion
1 cup chopped carrots
3 cloves garlic
30 oz canned crushed tomatoes
32 oz vegetable broth
2 bay leaves
1/4 cup full fat or reduced fat coconut milk
Basil leaves, for serving

Recipe for crackers found here (top with everything bagel seasoning and omit chia seeds).

Directions: 
Roughly chop onions, carrots, and garlic using a knife or food processor. Heat olive oil in a large soup pot over medium heat. When simmering, add chopped onions, carrots, and garlic. Cook stirring often until soft, about 8-10 minutes.

Add veggie broth and tomatoes, stirring to combine. Stir in bay leaves. Add a generous amount of salt and fresh pepper, reduce heat to low and simmer covered for 30 minutes - 40 minutes, until the tomatoes have lost most of their acidity.

Remove bay leaves and discard. Let cool slightly. Blend soup with a hand blender or regular blender until smooth and creamy. Pour back into pot. Add in coconut milk and stir to combine. Season with more and salt and pepper, to taste.

Ladle into bowls and top with fresh basil and everything bagel almond crackers. Enjoy!