Tomato bisque with cashew cream

Votes: 1

Time: 9 hours 10 minutes
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 379, total fat 28 G., saturated fats 6 G., proteins 11 G., carbohydrates 26 G., fiber 6 G., cholesterol 0 mg, sodium 977 mg, sugar 8 G.

This vegan tomato soup is smooth and creamy thanks to cashew cream, while fresh herbs, celery, and onion infuse it with rich flavor. For the most intense flavor, use roasted tomatoes.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Soup

55 g of margarine
1 medium onion, chopped
1 medium carrot, peeled and chopped
1 stalk of celery, chopped
3 crushed garlic cloves
2 tbsp. flour
5 cups vegetable broth
1 can (800 g) of canned whole tomatoes, roasted over a fire, with juices
1 tbsp chopped fresh parsley
1 teaspoon fresh thyme leaves
1 bay leaf
1.5 cups cashew cream, recipe below

Cashew cream

2 cups whole raw cashews

Ingredient Substitution Suggestions

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Recipes with similar ingredients: carrot, celery, cashew nuts, tomatoes, bay leaf, thyme

Cooking the dish according to the recipe:

Place a large saucepan over medium heat. Add the margarine and stir until melted. Add the onion, carrot, celery, and garlic and cook for 10 minutes, stirring frequently. Sprinkle the flour over the vegetables and continue cooking, stirring, until the flour is lightly browned, about 2 minutes.
Add the broth, tomatoes with their juices, parsley, thyme, and bay leaf. Increase the heat to high and bring to a boil. Then reduce the heat to medium-low and simmer for 30 minutes. Season with salt and pepper to taste. Add the cashew cream and continue cooking for 10 minutes, keeping the soup from boiling vigorously. Remove and discard the bay leaf.

Pour the soup into a blender or food processor in batches and blend on high power for several minutes until very smooth. Ladle into bowls and serve.
Cashew cream:
Yield: 2 and 1/4 cups

Place the cashews in a bowl and pour cold water over them, covering them completely. Cover with a lid or plastic wrap and refrigerate overnight.
The next day, drain the cashews and rinse under cold water. Place the nuts in a blender with enough fresh cold water to cover. Blend on high speed for a few minutes until smooth. Strain the cream through a fine sieve. Store in the refrigerator for 2 weeks or in the freezer for up to 3 months.

Categories:

recipe / Vegan dishes / Calorie content of prepared meals / Blender / Summer dishes / Soups / Creamy soups / Cream soups / Trisha Yearwood