Are you craving a comforting, flavorful soup that's also healthy and completely plant-based? Look no further! This vegan tomato bisque recipe is the perfect answer. Rich, creamy, and bursting with the bright taste of ripe tomatoes, it's a delicious and easy meal perfect for a chilly evening or a light lunch. This recipe offers a simple, homemade approach to a classic, proving that healthy meals can be both satisfying and quick to prepare. Let's dive in!
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 28 ounces canned crushed tomatoes
- 14.5 ounces canned diced tomatoes, undrained
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional, for a touch of heat)
- 1/2 cup raw cashews, soaked in hot water for at least 30 minutes (or use store-bought cashew cream)
- Salt and freshly ground black pepper to taste
- Fresh basil leaves, for garnish (optional)
Instructions:
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Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant. This simple step builds a delicious base of flavor for your bisque.
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Simmer the Tomatoes: Add the crushed tomatoes, diced tomatoes (with their juices), vegetable broth, oregano, basil, and red pepper flakes (if using) to the pot. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for at least 20 minutes, or up to an hour for a deeper, richer flavor. The longer it simmers, the more the flavors meld together, resulting in a more complex and delicious soup.
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Blend for Creaminess: Once the tomatoes have simmered, carefully transfer the soup to a blender (or use an immersion blender). Add the soaked cashews (or cashew cream) and blend until completely smooth and creamy. Be cautious when blending hot liquids; vent the blender lid to prevent pressure buildup.
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Season and Serve: Return the blended soup to the pot and season with salt and pepper to taste. Heat through gently. Garnish with fresh basil leaves before serving, if desired. This adds a vibrant pop of color and fresh herbaceous notes.
Tips for the Best Vegan Tomato Bisque:
- Soaking the cashews: Soaking the cashews softens them, resulting in a smoother, creamier texture. If you're short on time, you can use store-bought cashew cream as a convenient alternative.
- Adjust the spices: Feel free to adjust the amount of oregano, basil, and red pepper flakes to your preference. Experiment with other herbs and spices, such as thyme or rosemary.
- Add vegetables: For a heartier soup, add other vegetables like carrots, celery, or bell peppers along with the onion.
- Make it ahead: This soup tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days.
Variations:
- Roasted Tomato Bisque: Roast the tomatoes before adding them to the pot for a deeper, smoky flavor.
- Spicy Tomato Bisque: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce for an extra kick.
- Creamy Coconut Tomato Bisque: Substitute full-fat coconut milk for the cashews for a richer, coconutty flavor.
Nutritional Information (per serving, approximate):
- Calories: Approximately 250
- Fat: Approximately 15g
- Protein: Approximately 5g
- Carbohydrates: Approximately 25g
- Fiber: Approximately 5g
This vegan tomato bisque is a testament to how delicious and easy healthy meals can be. It's a fantastic addition to your repertoire of quick dinner ideas and best recipes, perfect for busy weeknights or special occasions. Enjoy!