| Level: | Easy |
| Total: | 9 hr 10 min |
| Active: | 25 min |
| Yield: | 6 servings |
Ingredients
- 1/4 cup (1/2 stick) vegan margarine, such as Earth Balance Buttery Spread
- 1 medium onion, chopped
- 1 medium carrot, peeled and chopped
- 1 stalk celery, chopped
- 3 cloves garlic, smashed
- 2 tablespoons all-purpose flour
- 5 cups vegetable stock
- One 28-ounce can whole fire-roasted tomatoes, with their juices
- 1 tablespoon minced fresh parsley
- 1 teaspoon picked fresh thyme leaves
- 1 bay leaf
- Salt and freshly ground pepper
- Salt and freshly ground pepper
- 1 1/2 cups Cashew Cream, recipe follows
- 2 cups whole raw cashews
Instructions
- Place a large stockpot over medium heat. Add the margarine and stir until melted. Add the onion, carrot, celery and garlic and cook for 10 minutes, stirring frequently. Sprinkle the flour over the vegetables and continue cooking and stirring until the flour browns slightly, about 2 minutes.
- Add the stock, tomatoes with their juices, parsley, thyme and bay leaf. Increase the heat to high and bring to a boil. Then reduce the heat to medium low and simmer for 30 minutes. Season with salt and pepper to taste. Stir in the Cashew Cream and continue to simmer for 10 minutes, taking care not to let the soup boil. Remove and discard the bay leaf.
- Working in batches, pour the soup into a blender or food processor and blend on high for several minutes, until very smooth. Ladle into bowls and serve.
- Put the cashews in a bowl and add cold water to cover them. Cover with a lid or plastic wrap and refrigerate overnight.
- The next day, drain the cashews and rinse under cold water. Put them in a blender with enough fresh cold water just to cover them. Blend on high for several minutes until smooth. Strain the cream through a fine-mesh sieve to remove any remaining bits of cashew. Store refrigerated for 2 weeks or in the freezer for up to 3 months.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 379 |
| Total Fat | 28 g |
| Saturated Fat | 6 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 6 g |
| Sugar | 8 g |
| Protein | 11 g |
| Cholesterol | 0 mg |
| Sodium | 977 mg |
Reviews
You’d never know that this soup is dairy free, and the cashew cream becomes a neutral taste when added to the soup. I wasn’t sure which gluten free thickener I would use since the soup called for 2 T. all purpose flour, but in the end I didn’t use any thickener at all–the soup is plenty thick.
I couldn’t find the fire roasted tomatoes despite going to three stores, so I used San Marzano tomatoes instead. Other changes to the recipe included adding 1T. fresh basil (chiffonade cut), and increasing the fresh thyme to 1 tablespoon. I also increased the cashew cream to 2 cups, just to use most of it up.
I am lucky to have a VitaMix, so I just added the 2 cups of raw cashews to the blender and added just enough water to cover the nuts. I put in on speed 10, then on high, and blended for 2 minutes. It processed the nuts beautifully and the cashew cream was nice and thick. There wasn’t a need to strain the cashews.
This recipe is definitely a keeper…thanks for sharing it, Trisha!
Read more at: http://www.foodnetwork.com/recipes/trisha-yearwood/tomato-bisque-with-cashew-cream.html?oc=linkback