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Vegan Tomato Bisque Soup

Tomato Bisque

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  • Author: Well Vegan
  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 5 minutes
  • Yield: 6 1x
  • Diet: Vegan

Ingredients

Units Scale
  • 4 tablespoons vegan butter
  • 1 onion, chopped
  • 1 celery ribs, chopped
  • 1 carrot, chopped
  • 3 cloves garlic, smashed
  • 2 tablespoons flour
  • 5 cups faux chicken stock
  • 1 can (15 ounces) fire-roasted tomatoes
  • 1 can (15 ounces) diced tomatoes
  • 2 tablespoons parsley, chopped (optional)
  • 2 sprigs thyme, leaves only
  • 1 bay leaf
  • 1 1/2 cups cashew cream

Instructions

  1. Add the butter to a large stockpot over medium heat. Add the onions, celery, carrots, and garlic. Cook for 10 minutes, stirring frequently. Sprinkle the flour over the vegetables and continue cooking for 2 minutes, stirring constantly.
  2. Add the stock, tomatoes with juice, parsley, thyme, and bay leaf. Bring to a boil, reduce heat and simmer for 30 minutes. Add the cashew cream and continue to simmer for 10 minutes.
  3. Remove the bay leaf and puree the soup in a blender. Be careful not to overfill the blender, hot liquids tend to erupt. I try to keep it to about half capacity. You could also use an immersion blender if you have one. Return soup to pot and serve.



Nutrition

  • Serving Size: 6
  • Calories: 246
  • Sugar: 9
  • Sodium: 1094
  • Fat: 17
  • Carbohydrates: 21
  • Fiber: 3
  • Protein: 6
  • Cholesterol: 0