Description
Creamy vegan tomato bisque with some hidden veggies and white beans for a nutrient-dense, creamy, and cozy soup!
Ingredients
Scale
- 1 + 1/2 lb cauliflower, cut into florets
- 1+1/2 – 2 lb tomatoes (any variety), sliced in half lengthwise
- 1 yellow onion, roughly chopped
- 6 cloves of garlic, smashed and peeled (not minced)
- 3 tbsp olive oil
- 1/2 tsp sea salt divided
- Black pepper, to taste
- 1/2 cup raw cashews*
- 1 (15 oz) can white beans, drained and rinsed (any variety)
- 1 cup milk of choice**
- 4 cups low sodium vegetable broth
- 1 (28 oz) can whole peeled tomatoes and their juices
- 1 tsp Italian seasonings
- Red pepper flakes, to taste
- Juice of 1 lemon
Instructions
- Soak cashews in some water before starting the rest of the soup. Preheat oven to 425°F and line a large baking sheet with parchment paper.
- Add the cauliflower florets, sliced tomatoes, onion, and garlic to the pan. Drizzle with 3 tbsp of olive oil, 1/4 tsp of the sea salt, and black pepper. Toss everything with your hands until well combined, add an extra drizzle of olive oil on top, and roast for 40 minutes.
- When the veggies are done roasting, carefully transfer them to the blender and blend them together with the broth and canned tomatoes (you will have to do this in batches; depending how large your blender is, I am able to do blend everything in 2 batches). Add the blended veggies and broth to a large pot on the stove over medium heat with the remaining 1/4 tsp salt, black pepper, the Italian seasonings, and red pepper flakes. Bring to a simmer for 10-15 minutes.
- Meanwhile, drain the cashews and add them to your blender with the drained beans and milk of choice. Blend until smooth and creamy, then add to the pot with the simmering broth and tomatoes. Allow to simmer for another 5-10 minutes.
- Turn off heat, stir in the lemon juice, taste and adjust seasonings as needed, and enjoy!
Notes
*If you have a Vitamix blender, you don’t need to soak the cashews at all.. If your blender is not powerful, you may need to soak the cashews for 5+ hours.
** Be sure that your milk is not flavored or sweetened in any way, as this will have an off taste in the soup.