How To Make Dr. Fuhrman’s Tomato Bisque Soup

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Dr. Fuhrman's Tomato Bisque Soup
Serves 4
  • 3 cups carrot juice (3 pounds of carrots, juiced)
  • 1 1/2 pounds fresh tomatoes, chopped or 1 (28 ounce) can no-salt-added whole tomatoes
  • 1/4 cup unsalted, unsulfured dried tomatoes, chopped
  • 2 celery stalks, chopped
  • 1 small onion, chopped
  • 1 leek, chopped
  • 1 large shallot, chopped
  • 3 cloves garlic, chopped
  • 2 tablespoons Dr. Fuhrman’s MatoZest or other no-salt seasoning blend, adjusted to taste
  • 1 teaspoon dried thyme, crumbled
  • 1 small bay leaf
  • 1/2 cup raw cashews
  • 1/4 cup chopped fresh basil
  • 5 ounces organic baby spinach
  • 1/4 cup hemp seeds

In a large saucepan, add all ingredients except the cashews, hemp seeds, basil and spinach. Simmer for 30 minutes. Discard the bay leaf.

Remove 2 cups of the vegetables with a slotted spoon and set aside. Puree the remaining soup with the cashews in a food processor or high-powered blender until smooth. Return the pureed soup along with the reserved vegetables to the pot. Stir in the basil and spinach and heat until spinach is wilted

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