Best Vegan Tomato Bisque Food

TOMATO BISQUE(VEGAN)

Tomato Bisque(Vegan) image

A lovely way to use tomatoes! Cashew cream replaces dairy to make this smooth and creamy! From Chef Tal Ronnen's book The Conscious Cook.

Provided by Sharon123

Categories Fruit

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

sea salt
4 tablespoons healthy margarine (Smart Balance or Earth Balance is good)
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
3 garlic cloves, smashed
2 tablespoons white flour
5 cups vegetable stock (use faux chicken stock if you can find it)
1 (28 ounce) can whole fire-roasted tomatoes, juice included
1 tablespoon fresh parsley, minced
2 fresh thyme sprigs (stems removed)
1 bay leaf
fresh ground black pepper
1 1/2 cups regular cashew cream (Cashew Cream(Regular and Thick))
parsley, for garnish

Steps:

Place a large stockpot over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the margarine and stir until melted, being careful not to let it burn. This will create a nonstick effect. Add the onion, carrot, celery, and garlic and cook for 10 minutes, stirring frequently. Sprinkle the flour over the vegetables and continue cooking and stirring for 2 minutes.
Add the stock, tomatoes along with juice, parsley, thyme, and bay leaf. Bring to a boil, reduce heat and simmer for 30 minutes. Season to taste with salt and pepper. Add cashew cream and continue to simmer(do not boil) for about 10 minutes.
Remove and discard the bay leaf. Working in batches, pour the soup into a blender, cover the lid with a towel(the hot liquid might overflow) and blend on high speed for a few minutes, until very smooth. Pour the soup through a fine mesh sieve.
Ladle the soup into bowls and garnish with parsley. Enjoy!

Nutrition Facts : Calories 288.7, Fat 26.3, SaturatedFat 13.2, Cholesterol 66.3, Sodium 311.9, Carbohydrate 12.5, Fiber 2.1, Sugar 4.6, Protein 3.1

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