Soup season is upon us! This is the perfect comforting bisque to make on a cloudy, autumn day. Pair it with a vegan grilled cheese for maximum comfort level eats.
This is one of my all-time favorite soups that hits me with nostalgia every time I make it. If you’ve ever had the tomato bisque from the French food chain La Madeline, this is very comparable to that. It was definitely a favorite restaurant when I lived in Texas and before going vegan; I would have a little cup of this tomato basil bisque every time I ate there, hence the nostalgia. I hope you enjoy it as much as I do!
Tomato Basil Bique
- Blender (Vitamix, or high power blender preferred)
- 4-quart pot or larger
- 1 tbsp olive oil
- 1 yellow onion diced
- 2 celery stalks diced
- 2 carrots chopped
- 3 cloves garlic chopped
- 1 ½ cups vegetable broth
- 1 28-oz. can crushed tomatoes
- ½ cup cashews (optional, can use store-bought unsweetened cashew milk instead)
- 1 cup water (if making your own cashew cream)
- 1 tsp salt
- 1 tsp thyme dried
- 1 tsp onion powder
- 1 tbsp basil dried
- 1 tbsp tomato paste
- t tbsp nutritional yeast (optional)
- Prepare and chop your vegetables. Heat a large pot over medium-high heat. Once hot, add olive oil, then once the oil is hot, add the vegetables to the pot and stir to coat the vegetables evenly in oil. Reduce heat to medium and let cook for 5-7 minutes, or until soft, stirring frequently.
- While your veggies are cooking down in the pot, make your cashew cream by adding ½ cup raw cashews to a Vitamix with 1 cup water, and blend on high for 1 minute. (See alternate notes if you do not have a Vitamix or other high-power blender. You can also use ¾ cup unsweetened, unflavored cashew milk or extra-creamy oat milk in place of this.) Stir your veggies.
- Once the vegetables are done cooking down after about 7 minutes or so, add them to the blender with the cashew cream, and pulse a few times to lightly blend. Be careful not to over blend; you want some chunk and heartiness to your bisque.
- Add the vegetable mixture from the blender back to the pot, and add in the vegetable broth, crushed tomatoes, salt, thyme, onion powder, basil, tomato paste, and nutritional yeast. Stir well, cover with the lid cracked, and simmer on low for 20-25 minutes. Serve and enjoy!