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.

 



 

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Makes 4-6 servings

 

Ingredients

 

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

 

Method

 

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