My beautiful daughter and I spent about 45 minutes of our Sunday morning picking veggies. Why would I pass a 5-gallon bucket of tomatoes, 4 eggplants, 5 red bell peppers and a huge watermelon for $14.00? In this case, I make all things tomatoes and here goes, first up tomato bok choy bisque.


2 tsp extra virgin olive oil or  avocado oil

1 med white onion, chopped

4 large ripened tomatoes, chopped

3 cups bok choy*, chopped

1 large garlic clove, minced

2 large Yukon potato, peeled and quartered

10 fresh basil leaves chopped

1 tsp parsley

1/4  tsp Tumeric

salt and pepper to taste



  1. Heat a cast iron pot over high heat, add oil and wait until shimmers. Add the chopped onions, and cook. Stirring  with a wooden spoon, until onions are slightly browned about 8 minutes
  2. Stir in chopped tomatoes, garlic, parsley, turmeric, bok choy, basil, and cook for about 5 minutes more. Add the potato, slightly cover pot and allow it to simmer until the potato is soft.
  3. Carefully place the bisque in a blender and puree until smooth and creamy**.
  4. Return the bisque to the pot, season with salt and pepper.
  5. Enjoy!

*  I used the leaves only

** consistency is based on preference, I like mine creamy enough, however, there were still bits of potatoes.

Leave a Reply

Your email address will not be published. Required fields are marked *