Plant Based Tomato Bisque Recipes
PLANT BASED TOMATO BISQUE
Steps:
- Preheat the oven to 400F. Cut the tomatoes into quarters. Place tomatoes on a baking sheet and bake for 20 minutes.
- Chop all the vegetables. Sauté the vegetables in olive oil over medium heat for 5 minutes, stirring frequently.
- Carefully pour in vegetable broth (or water). Reduce heat and simmer for 20 minutes. Then remove from heat and allow to cool.
- Remove the tomatoes from the oven. Allow to cool for 3 minutes. Gently remove the skin with a spoon.
- Put all the ingredients into a blender. Add the cream, basil, garlic, salt, and pepper. Mix well for about three minutes until the mixture is smooth.
- Return the puree to the saucepan, add the heavy cream, and cook on medium until the soup is just heated through. If the soup is too thin, cook, often stirring until the liquid is reduced and it slightly thickens. If the soup is too thick, add more vegetable broth in small amounts until it's the desired consistency.
- Ladle the soup into bowls, garnish with croutons and parmesan if desired, and serve warm.
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- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper and spread the tomatoes, onions and peppers onto it. Sprinkle with salt, pepper and paprika.
- Bake in the oven for about 5 minutes and then add the garlic cloves. Continue to roast the vegetables until they soften and start to caramelize, about 15 minutes, stirring about halfway through. Check to see if they're browning.
- Put the vegetables into a large soup pot and add the vegetable broth. Use an immersion blender to process until smooth and then heat through. Or if you'd like to use a blender, add the tomatoes to it after roasting with enough broth to blend. Then add the blended tomatoes to the pot with the rest of the broth and heat through.
- Add 1/2 cup of unsweetened non-dairy milk and stir to combine. Taste and add up to 1/2 cup more, if needed. Season with salt, pepper, and more paprika.
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