Tomato Bisquevegan Recipes

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VEGAN TOMATO BISQUE



Vegan Tomato Bisque image

Rich, creamy, and dairy-free!

Provided by Holly Gray

Categories     Dinner     Lunch

Time 15m

Number Of Ingredients 9

2 tablespoons olive oil
1/2 cup shallot
2 tablespoons + 2 teaspoons garlic (minced)
28 ounces fire-roasted tomatoes (diced)
11 ounces full-fat coconut milk
1/2 cup unsalted cashews
1/2 cup water
1/2 teaspoon salt
1/4 teaspoon ground black pepper

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

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