Description
This rich and creamy vegan tomato bisque is easy to make and perfect for a healthy weeknight meal. Enjoy a bowl of this cozy soup when you need a plant-based meal that is hearty and filling!
Ingredients
Units
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- 1/2 cup cashews
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 3 large carrots, chopped
- 2 large celery stalks, chopped
- 2 tablespoons tomato paste
- 4 cloves garlic, minced
- 1 cup vegetable broth
- 1 (15oz) can cannellini beans
- 1 28oz can crushed tomatoes
- Salt to taste
- Red pepper flakes (optional)
Instructions
- Combine the cashews and 1/2 cup of water in a microwave safe bowl. Microwave for 2 minutes. (This helps soften the cashews.) Let the cashews soak in the hot water while preparing the soup.
- In a large pot, heat the olive oil over medium heat.
- Add the onion, carrots, and celery. Cook for 8-10 minutes until the onion is translucent and the vegetables have softened slightly.
- Add the tomato paste and garlic. Cook for 2 minutes.
- In a blender, add the cannellini beans and one cup of vegetable broth. Blend until smooth.
- Add the blended beans, remaining vegetable broth, and crushed tomatoes to the pot. Simmer for 20-25 minutes until the vegetables are tender.
- While the vegetables are simmering, drain the cashews. Add the cashews with a 1/2 cup of water to a high speed blender and blend until smooth.
- Allow the soup to cool slightly, then carefully transfer the soup to the blender. When blending, remove the center of the blender cap and cover with a kitchen towel to allow steam to safely escape while blending. (Or you can use an immersion blender to blend the soup to your desired consistency.)
- Transfer back to the pot, then salt to taste — if needed. Garnish with basil or red pepper flakes, if desired.