Chunky Vegan Tomato Bisque
Ingredients
The soup base
-
1
cup
shallots, finely chopped
-
1
tablespoon
garlic, finely chopped
-
½
teaspoon
sea salt
-
splash
veggie broth
to sauté, low sodium if needed
-
½
cup
white cooking wine or sherry
-
1
cup
celery, roughly chopped
-
1
cup
carrots, roughly chopped
-
1
cup
cauliflower, roughly chopped
-
1
cup
cherry or grape tomatoes
-
2
cans
diced tomatoes (28 ounces each)
-
4
cups
veggie broth, divided, low sodium if needed
-
½
cup
fresh basil, plus extra for garnish
-
½
cup
sun dried tomatoes, in water or dried (not in oil)
The cream
-
1
cup
raw cashews
-
1
cup
cooked white beans, rinsed and drained
-
1
cup
unsweetened cashew milk
-
1
teaspoon
sea salt
Optional toppings
-
to taste
Grateable Parmesan Cheese
-
to taste
Crunchy toppings like sesame sticks or pretzels
Instructions
- Sauté shallots and garlic in a large pot with sea salt and broth (or oil) for 2 to 3 minutes until soft.
- Add wine or sherry and sauté until reduced by half.
- Blend celery, carrots, cauliflower, tomatoes, one can of diced tomatoes, and 2 cups of broth until pureed but still chunky.
- Pour the blended mixture into the pot with the shallots.
- Blend the second can of diced tomatoes, the remaining broth, and sun dried tomatoes until finely chopped, then add basil and pulse again.
- Pour this mixture into the pot and cook uncovered over medium heat while preparing the cream.
- Blend all cream ingredients until smooth and creamy, then add to the pot and stir until mixed.
- Serve hot in bowls, topped with Parmesan and crunchy toppings.
Nutrition Facts (estimated)
Servings
8 servings
Calories
201
Total fat
7g
Total carbohydrates
25g
Total protein
7g
Sodium
591mg
Cholesterol
0mg
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