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–+ servings

ROASTED TOMATO BISQUE

Servings: 4 People
Fire-roasted tomatoes are the key to this sweet, smokey, flavorful bisque. Adapted from Food & Wine's Diane Rossen Worthington.
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Ingredients

  • 4 Tbsp Plant Butter
  • 1 Onion, Diced
  • 1 Celery Stalk, Diced
  • 1 Carrot, Diced
  • 3 Garlic Cloves, Peeled, Whole
  • 3 Tbsp Flour
  • 2 Cups Vegetable Stock
  • 3 Tbsp Tomato Paste
  • 2 Tsp Sugar
  • ¼ Cup Cashew Cream
  • 29 Oz Can Fire Roasted Tomatoes
  • Salt + Pepper

Instructions

  • Melt 2 tbsp of plant butter in large pot, over medium. Add onion, carrot, celery, and garlic. Cook 8 - 10 min, until soft and brown.
  • Mix in flour. Cook 1 minute.
  • Add vegetable stock, tomatoes, tomato paste, and sugar. Bring to boil. Simmer 15 minutes.
  • Remove whole garlic cloves. Using a spatula, press cloves into a paste and stir back into soup.
  • Puree soup with hand-held blender (or in a high speed blender), until smooth.
  • Add cashew cream and place soup back over med-low heat.
  • Add 2 tbsp plant butter, salt + pepper to finish.
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