Tomato Bisque
Mmmm… nothing like a warm bowl of this deliciousness on a cool day. Or any day! What’s the difference between soup and bisque anyway? Bisque sounds fancier. But it’s really just that bisque refers to a soup, usually vegetable or seafood-based that is frequently cooked with wine, and has been puréed and finished with cream for a thicker, richer consistency. Sounds good to me! This is a very easy recipe and quick to prepare.
Ingredients
1 750g package strained tomato (approx. 26 oz.) — see notes
2 cups water
1 small onion, finely diced
1 TBS Spike salt-free seasoning (my go-to but use whatever all purpose seasoning you like)
2 TBS tamari or other low sodium soy sauce (or 1/2 tsp salt)
2 TBS coconut sugar or other minimally proceed sugar
1 TBS paprika
1 tsp Summer Savory (or dill weed) plus extra for garnish
1 tsp onion powder
1/2 cup raw cashews
1 cup soy milk (or any unsweetened, plant milk)
1/4 cup white wine or cooking sherry
Method
Combine all ingredients in a soup pot except for the cashews, soy milk and wine.
Simmer on low for about 30 minutes.
Place the cashews and 1/2 cup of the milk into a high powered blender and blend until smooth. Add the remaining milk and blend until completely smooth. If you don't have a high powdered blender (what are you waiting for?) be sure to soak the cashews first for at least 3 hours. I recommend Vitamix!
Add this cashew mixture to the soup (save a little for a fancy garnish!) along with the wine, if using, and simmer for just a few more minutes to cook off the alcohol.
Add love. 💗
Garnish with dill weed or other herb of your choosing.
Notes
I prefer to use a tomato product that’s in a carton instead of a can. I love Pomi brand (made in Italy!), which is available in most markets. But you can use any strained tomatoes that you prefer. If using canned, make sure the lining is BPA-free.
Serves 4. Enjoy!
