Print
creamy roasted tomato bisque

Creamy Roasted Tomato Bisque

This yummy soup is hearty and warming, perfect with a panini or even as a shooter with crackers at a fete!
Course Appetizer, Entree, Soup
Cuisine American, Vegan
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Yield 6 people
Calories 210 kcal
Author Carolyn Scott-Hamilton

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 2 cups organic vegetable broth
  • 2 14.5 ounce cans organic fire-roasted tomatoes
  • 2 tablespoons fresh basil divided
  • 1 teaspoon real maple syrup
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup cashew cream see note
  • salt to taste
  • pepper to taste

Instructions

  1. Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in hot oil until fragrant, 2 to 3 minutes.

  2. Pour vegetable broth over the onion mixture; add tomatoes, 1 tablespoon basil, maple syrup, and red pepper flakes. Bring the mixture to a boil, reduce heat to medium-low, place a cover on the saucepan, and simmer until the tomatoes are really soft, about 15 minutes.

  3. With a hand held, immersion blender, blend soup until creamy, careful to keep blender from splashing.

  4. Put pureed soup over medium heat and cook until hot, about 5 minutes. Stir remaining tablespoon basil and the cashew cream into the soup. Serve with a yummy hot sandwich or as shooters!

Recipe Notes

To make cashew cream, blend equal parts cashews and water.