Am I wearing you out with the soup recipes yet?
Hope not, because this one is pretty incredible. This is my Creamy Vegan Tomato Bisque and my whole family is obsessed with it.
In fact, my 10-year-old daughter tells me this is her #1 favorite food in the world, followed by pizza at #2 and then cheeseburgers at #3. So if that doesn’t tell you how good this soup is, then I don’t know what will.
I’ve been making this soup for years. I had the most delicious creamy tomato bisque at a local neighborhood restaurant years ago. It was a cold and snowy day, and this soup just hit the spot. I had to knock it off and come up with a recipe to make at home.
I started out making this soup with dairy, but as I’ve learned that limiting dairy best serves my digestive health, I now make all my creamy soups with cashew cream. It’s an excellent substitution for dairy in almost any recipe. And so that’s how this Creamy Vegan Tomato Bisque came to be the version it is today.
Creamy Vegan Tomato Bisque (Dairy-Free, Gluten-Free)
Makes 4-6 servings
- 1/2 cup raw cashews, soaked for a few hours or overnight
- 1 large red or yellow bell pepper, roughly chopped
- 1 large yellow onion, roughly chopped
- 3-4 garlic cloves, minced
- 1 28-oz can whole tomatoes
- 1 28-oz can diced tomatoes (I like fire roasted)
- 1 Tbsp sugar (I use coconut sugar)
- 1 cup vegetable broth
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp sea salt
- Add the pepper, onion, and garlic to a large heavy pot over medium heat. Add a bit of water if need to keep the veggies from sticking. Sauté until the onion is translucent, about 7 or 8 minutes.
- Add both cans of tomatoes, sugar, vegetable broth, basil, oregano, and sea salt to the soup and bring to a simmer. Allow to simmer on medium to medium-low for about 10 minutes. Remove the soup from the heat.
- Drain the water from the cashews and add them to a high speed blender. Add 1/2 cup of water to the blender, blending the cashews and water until smooth and thick, about 2 minutes. You now have cashew cream!
- Add the cashew cream to the pot of soup. Use an immersion blender to purée the soup in the pot. Alternatively, you can blend the soup in your blender by blending half the batch, then the other. Be very careful if using this method as the soup will be VERY HOT. Adjust seasonings and allow the soup to sit for about 10 minutes before serving, which will allow the flavors to marry.
- This soup is even better a day or two after making it. Just add a bit of water to reheat and thin out if it’s become too thick in the refrigerator, and adjust the seasonings again if needed.