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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!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Yield 6 people
Calories 210 kcal
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
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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.
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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.
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With a hand held, immersion blender, blend soup until creamy, careful to keep blender from splashing.
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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.