We got more snow today. Spring is 2 days away. It’s strange. So, I made a quick bowl of vegan tomato bisque. I made my own cashew cream. It’s easy. Puree 3/4 cup raw cashews and 1/2 cup water in a blender until smooth. Make it as thin or thick as you like. Keep it thick (I know I told you to make it as thin or thick as you like), you can always add more liquid.
That’s all.
That easy.
Back to watching for spring!
Vegan Tomato Bisque
Prep time
Cook time
Total time
: phoebe's pure food
: vegan, gluten free, vegetarian
Serves: 6-8
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1 cup vegetarian broth
- 28 ounce can diced tomatoes
- ¼ cup roasted red pepper
- 2 teaspoons dried oregano
- ½ teaspoon lemon pepper
- 1 teaspoon all-purpose seasoning blend or Italian herb blend.
- 1 bay leaf
- ½ cup cashew milk or non-dairy milk of your choice.
- sea salt, to taste
Instructions
- In a 3-quart saucepan sauté the onions until tender and just golden.
- Add the remaining ingredients, cover and bring to a boil.
- Reduce to simmer and cook for 20 minutes.
- Stir until you find the bay leaf and remove it.
- Stir in cashew milk.
- Using an immersion blender puree the soup until smooth. If using a blender allow the soup to cool, to prevent accidental body burning. (unless you are so careful you'd never make that mistake)
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