Something about tomato soup always brings back memories of childhood and provides much internal comfort. This vegan tomato bisque by Sonima chef Joy Houston delivers satisfying creaminess without any milk products. The secret to this vegan soup is a simple cashew cream, as well as a roux made from coconut flour, which has the bonus of being gluten-free. Roasted tomatoes, carrots, and celery come together to make this a flavorful, hearty, and healthy soup to enjoy any time of year. Watch the video to see how you can make it yourself.
Related: A 3-Day Clean Eating Meal Plan
By Joy Houston
- 15-ounce can crushed fire-roasted tomatoes
- 15-ounce can diced tomatoes
- 1 quart organic vegetable stock
- 1 cup raw cashews
- 4 tablespoons coconut oil
- 1 yellow onion
- 1 carrot
- 1 celery stalk
- 3 cloves garlic
- 2 tablespoons coconut flour
- 3/4 cup fresh basil, chopped
- 1 teaspoon fresh parsley, chopped
- 1 bay leaf
Soak cashews overnight in a bowl of water. Drain water and rinse nuts until water runs clear.
Warm 2 tablespoons coconut oil in stock pot over medium-high heat. Add onions and sauté until translucent. Add minced garlic and stir until fragrant.
Use a fork to sprinkle coconut flour over onion and garlic. Stir flour into aromatics, distributing evenly over the surface of pan. Add the chopped carrots and celery, stir to coat in flour and sauté until tender.
Add the stock, stir, and bring to a boil. Add the tomatoes (with juice), parsley, and bay leaf. Bring to a boil then reduce to a simmer and let this mixture reduce for 25 minutes, stirring occasionally.
Blend the soaked cashews with 1 1/2 cups of the soup mixture to form a cashew cream. Add the cream to the soup.
Remove the bay leaf and either blend with an immersion blender, or blend it in batches in your blender until you have a creamy, smooth bisque.
Transfer soup to bowls and top with a small nest of julienne cut basil and a sprinkle of nutritional yeast.
- Total Fat
- Saturated Fat
- Dietary Fiber