Chunky Vegan Tomato Bisque with Hidden Veggies

In a large pot over medium heat, sauté shallots and garlic with 1/2 teaspoon sea salt and broth (or oil) for 2 to 3 minutes until they begin to get soft.
Add wine or sherry and sauté until wine is reduced by half.
Meanwhile put celery, carrots, cauliflower, tomatoes, one 28 ounce can of diced tomatoes and 2 cups broth in a blender and pulse until pureed but still a bit chunky.
Pour into the pot with the shallots.
Put second can of diced tomatoes, last 2 cups of broth, and sun dried tomatoes in the blender and pulse until the sundried tomatoes are finely chopped. Add basil and pulse again until chopped.
Pour mixture into the pot. Cook uncovered over medium heat while you make the cream.
Meanwhile make cream by adding all ingredients into the blender (you don’t have to clean it) and puree until creamy and smooth.
Add the cream to the pot and stir until fully mixed in.
Serve hot in bowls. Top with Parmesan and crunchy toppings and devour!