Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
I don’t think I’ve talked enough here about how magical our trip to Italy last summer was.
As someone who has dreamed of endless bowls of pasta, gorgeous men with accents, and wine country à la Under the Tuscan Sun, Florence was everything I wanted it to be.
When we weren’t eating, we were talking about eating.
And drinking wine, lot’s of wine. At lunch! At dinner! At Aperitivo.
Did I mention how much I loved this leg of our trip?
One of the most memorable experiences was the market.
Not the leather market, the food market. The crème de la crème of Italian food all rolled up in one beautiful, fragrant hall. Fresh pastries, breads, olive oils, lemoncello, produce.
I think I’ve found my heaven.
So, you’ll understand my incredible pain when I was not allowed to take anything with me on the trip back home. Gah! BL almost ripped my heart out when he reminded me that since we carried on our luggage, that meant no olive oil, no sauce, no wine.
Torture. If it wasn’t bad enough that BL made me pack an itty bitty suitcase for 2 1/2 weeks in Europe, I now wasn’t allowed to take home any beloved souvenirs.
I’m pretty sure there were tears.
But- then I remembered that just because I couldn’t take liquids, didn’t mean I couldn’t take solids! Tightly packed solids none the less. And so, a few packages of sun-dried tomatoes later, all was right with the world.
Sure, I didn’t fantasize about sun-dried tomatoes initially but it was certainly a nice consolation prize. Never mind the fact that they have been sitting in my pantry for the last 4 months. Because, really, what dish do you make that’s worthy of sun-kissed, italian tomatoes?
This soup. With extra cheesy croutons on top.
If you love tomatoes you will love this one. It’s not for the faint of heart. Imagine bites and bowls of the richest, creamiest tomato soup with crunchy, cheesy bits.
So make a bowl! And dream that you’re back with me in Florence.
Only this time, we brought an extra suitcase.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
Creamy tomato bisque made with sundried tomatoes. Topped with homemade croutons and vegan cream.