This vegan Tomato Basil Bisque from The Abundance Diet by Somer McCowan will remind you of dining at your favorite bistro. This vegan version tastes just like the dairy version, if not better.
Tomato Basil Bisque
- 3 cups vegetable broth
- 1 cup red onion, cut into 1/4-inch dice
- 3 large garlic cloves, minced
- 1 (28-ounce) can crushed tomatoes
- 1 teaspoon Italian seasoning
- 2 tablespoons dry sherry (optional)
- 1 teaspoon agave or pure maple syrup
- 1 tablespoon tamari or Bragg Liquid Aminos
- 1/2 cup raw cashew pieces (soaked for 4 to 6 hours)
- 1 cup water
- 1/4 cup packed roughly chopped fresh basil
- 1 teaspoon sea salt, or to taste
- 1/4 teaspoon ground black pepper
Heat 1/4 cup of the vegetable broth in a large soup pot over medium-high heat. Add the onion and sauté, stirring occasionally, for about 5 minutes, or until the onion is softened. Add additional broth as necessary to keep it from burning. Add the garlic and sauté for 1 to 2 minutes, adding more broth as necessary. Add the tomatoes, remaining vegetable broth, sherry (if using), Italian seasoning, agave, and tamari. Cover the soup with a lid and reduce heat to a simmer.
While the soup is simmering, blend the cashew pieces with the water until completely smooth and creamy, 1 to 2 minutes. Pour the liquid into the soup pot and stir to combine. Add the basil and season with the salt and black pepper.
Makes 4 servings
Recipe from The Abundance Diet, © 2015 by Somer McCowan. Photo by Ann Oliverio. Used by permission from Vegan Heritage Press LLC.