Best Tomato Bisquevegan Recipes
VEGAN TOMATO BISQUE
Steps:
- Into a medium-size soup pot over medium heat, add the olive oil. When the oil is hot, add the shallot. Cook for 2 minutes, stirring frequently until softened. Add the garlic and continue cooking for 1 additional minute.
- Into the pot, add the tomatoes, coconut milk, cashews, water, salt, and black pepper. Bring to a boil then reduce the heat to low. Simmer for 5 minutes.
- Pour the soup into a high-speed blender and puree until the consistency is smooth. Alternatively, an immersion blender can be used to puree the soup right in the pot.
- Adjust the seasoning to taste and serve.
Nutrition Facts : Calories 378 kcal, Carbohydrate 23 g, Protein 7 g, Fat 31 g, SaturatedFat 17 g, Sodium 614 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving
BEST VEGAN TOMATO BISQUE
This amazing vegan tomato bisque has that signature tangy bite from the tomatoes and the creaminess and slight sweetness to balance out the tangy flavor with a touch of maple syrup and cashew butter. This bisque is dreamy, creamy and oh-so addicting! It all comes together in less than 1 hour.
Provided by Brandi Doming
Time 45m
Number Of Ingredients 11
Steps:
- Add all of the ingredients, except the cashew butter to a pot. If using whole cashews, add them to the pot as well, as they will soften as the soup cooks. Stir well and turn to high heat.
- Bring it to a boil and once it starts boiling, stir once more and then cover with a lid and turn the heat down to medium-low. Cook covered on medium-low for 20-25 minutes or until the carrots are very soft. Cooking this long really creates depth of flavor, as well. Stir a couple of times during and to check on the carrots.
- Once the carrots are tender, turn the heat off. Very carefully pour the soup into a blender, it's HOT! (I used my Vitamix) and add the cashew butter (if using instead of whole cashews). Blend on high until completely smooth and creamy. Taste and add anymore salt or dried herbs. Mine didn't need anymore salt because my tomato puree already had mild salt. Feel free to adjust.
- Pour into bowls. Serve with toasted bread or this grilled cheese!
Nutrition Facts : ServingSize 1 soup bowl, Carbohydrate 32 g, Protein 5.7 g, Fat 7.5 g, SaturatedFat 1.5 g, Sodium 391 mg, Fiber 5.2 g, Sugar 16.3 g, Calories 204 kcal
TOMATO BISQUE
Provided by Food Network Kitchen
Categories appetizer
Time 1h
Yield 4 to 6 appetizer servings
Number Of Ingredients 15
Steps:
- Heat the butter in a large soup pot over medium-high heat. Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes.
- Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth and tomatoes and bring to a boil while whisking constantly. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot. Lower the heat and simmer for 30 minutes. Remove from the heat and allow to cool.
- When the soup base is cool, remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the tomato puree. Return the puree to the pot and reheat over medium heat.
- Whisk the heavy cream and salt into the soup and season with pepper to taste. Divide among warm soup bowls, garnish with the crispy bacon, and serve immediately.
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