Wednesday, January 30, 2013

Vegan Tomato Bisque with Cashew Cream

Another great use for cashew cream.  Making creamy soups healthy but subbing for the heavy cream.  I puree this is 2 batches because it doesn't all fit in my blender and one batch I don't completely puree because I like to have some texture but that's just my preference.  This can also be a very tasty tomato soup without the cashew cream.

Makes 4-6 servings
Cashew Cream
1/2 cup cashews, soaked over night (or at least an hour in hot water)
1/3 cup unsweetened almond milk
1 Tbsp olive oil
1 Tbsp Earth Balance vegan butter
1 medium onion, diced
4 cloves garlic, finely chopped
1 tsp dried thyme
Pinch of salt
3 Tbsp flour
3 cups vegetable broth
1 28oz can whole plum tomatoes (preferably san marzano tomatoes), roughly chopped
Salt and pepper to taste
Heat olive oil and butter in a large soup pot over low heat.  Add onion, garlic, thyme, and salt.  Let cook 10 minutes, stirring a few times.
Stir in flour and cook for a few minutes stirring constantly.  Pour in broth and tomatoes, turn up to medium heat and continue to stir until it comes to a boil.  Lower heat and simmer 20-30 minutes.
While simmering, make cashew cream by cashews (drained from the water they soaked in) with the almond milk until completely pureed.  Add more almond milk if necessary.
When soup is done cooking, stir in cashew cream and salt and pepper to taste.  Puree in blender in batches. 
©2013 Rachel Morris




Micaella Lopez said...
This comment has been removed by the author.
Micaella Lopez said...

Any idea what the nutritional info would be – calories, carbs…..

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