Creamy Vegan Tomato Bisque with a Kick

This creamy vegan tomato bisque offers a slow-warming kick of heat, has a ripple
of cashew cream strewn throughout, and is puréed just long enough to smooth it
out yet still retains a bit of texture. Recipe inspired by this lovely creamy
tomato soup from Bon Appétit.

Servings: 6 to 8

Author:

Prep Time
15 minutes

Cook Time
40 minutes

Total Time
55 minutes

Course:

Soup Bisque

Cuisine:

Vegan plant-based gluten-free Grain-Free

Instructions

1 Heat the olive oil in a large stock pot over medium-low heat. Add the onion,
grated carrot, garlic, and thyme, and cook for 6 minutes, or until the onion is
soft and translucent, stirring occasionally.
2 Increase the heat to medium and whisk in the tomato paste and crushed red pepper
flakes. Cook for 2 minutes, or until the paste begins to caramelize ever so
slightly in spots, stirring frequently.
3 Stir in the tomato purée and 3 ½ cups of the filtered water. Increase the heat
to high and bring to a boil. Then, reduce the heat to medium-low and simmer,
uncovered, for 20 to 25 minutes, or until the soup is reduced by about ⅙,
stirring occasionally.
4 Meanwhile, prepare the cashew cream. Add the cashews and the remaining ½ cup
filtered water to a high-speed blender and blend on high for 2 minutes, or until
completely smooth. Set aside.
5 Turn off the heat and discard the thyme sprigs. Purée the soup with an immersion
blender*** for 2 minutes, or until completely smooth.
6 Stir in the cashew cream, hot sauce, and sea salt. Then, turn the heat on low
and simmer for another 5 to 10 minutes, stirring occasionally. If desired,
season to taste with more sea salt (I usually add another ½ teaspoon) and
freshly ground black pepper. Stir in the baking soda.
7 Ladle the soup into bowls and serve warm. Refrigerate leftovers, covered, for up
to 5 days or freeze for up to 1 month.

Creamy Vegan Tomato Bisque with a Kick

Course:

Cuisine:

🧂 Ingredients

Instructions

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