Creamy Vegan Tomato Bisque
No dairy, no oil, no fuss. This is a crowd-pleaser and I'm posting a scaled up recipe because it makes great (and freezable) leftovers. Don't worry about chopping perfect veggies because you puree the whole thing at the end!
Ingredients
- 3 cups onion, chopped
- 9 long carrots, sliced
- 3 TBS minced garlic
- 1 28 oz can crushed tomatoes
- 1 28 oz can diced tomatoes
- 1 15 oz can tomato sauce
- 6 cups vegetable broth
- 1 TBS salt
- 1/2 tsp black pepper
- 2 1/2 TBS Italian seasoning blend see instructions
- 3 TBS maple syrup
- 3/4 cup cashew butter, or cashews blended up see instructions
Instructions
- Dump everything in a pot, except for the cashews or cashew butter. Stir and bring to a boil
- Reduce heat and cover. Cook at a low simmer for 25-30 minutes, stirring occasionally, until carrots are plenty soft.
- Either use an immersion blender to puree the soup, adding the cashew butter. OR add your cashews to a high-powered blender like a vitamix and ladle some hot soup in there to blend that up until creamy. Re-add it to the pot and use an immersion blender to finish (or keep ladling hot soup into the blender if you don't have an immersion blender. Be careful!)
Notes
If you don't have Italian seasoning blend, use 2 tsp basil, 2 tsp oregano, 1 tsp rosemary, 2 tsp parsley, 1 tsp thyme. Make up extra for next time you make the soup!