Elizabeth Finch
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Sweet & Creamy Tomato Bisque

Posted by on Jan 1, 2018 in Dairy Free, Featured, Gluten Free, Lunch + Dinner, Recipes, Soups, Vegetarian | 2 comments

Elizabeth Finch

This tomato bisque recipe was inspired by a little restaurant down the street from where we live. 

I can still remember the first time I tasted the tomato bisque at Cheers on a cold and snowy winter day — it was sweet, it was creamy, it was just a little bit chunky. It warmed me up and it tasted delicious. It was perfect.

I think this recipe comes pretty close to that perfect bowl of tomato bisque. It’s incredibly easy to make and it’s perfect on a cold day with a sandwich or a green salad. And, my version is dairy-free. 

Sweet & Creamy Tomato Bisque

Prep Time: 10 minutes

Total Time: 25 minutes

Makes 4-6 servings

Ingredients:

  • 1 cup of raw cashews
  • 1 medium red bell pepper, diced
  • 1 medium onion, diced
  • 3 cloves of garlic, minced
  • 1 tablespoon of olive oil
  • 2 (28-ounce) cans of whole tomatoes
  • 2 cups of chicken broth (or vegetable broth for vegetarian)
  • 2 teaspoons of salt
  • 1 tablespoon of sugar
  • 1 teaspoon of dried oregano
  • 1 teaspoon of dried basil

Directions:

  1. Place the cashews in a bowl and add enough water to cover. Let them sit for as long as possible, preferably for at least an hour or even overnight.
  2. In a large pot, sauté the bell pepper, onion, and garlic in the olive oil over medium heat until soft and fragrant, about 8 minutes or so. Add the tomatoes, chicken broth, salt, sugar, oregano and basil. Bring to a boil, reduce to simmer and allow to simmer for about 10 minutes.
  3. Drain the water from the cashews, and add the cashews and 1 cup of cold water to a blender or food processor. Blend for about 1 minute, or until the cream is smooth and has the consistency of heavy cream. Add the cashew cream to the pot of soup and mix well. 
  4. Using an immersion blender, blend some of the larger chunks in the soup, but leave some smaller chunks for texture. If you prefer you can blend your soup until it’s completely smooth. Alternatively, you can use a blender to blend your soup.
  5. Adjust the seasonings and serve. Enjoy!

2 Comments

  1. I follow you on Instagram and ended up making this tonight after seeing your post yesterday. It’s so good! My husband and I are vegetarians but try to eat most of our meals at home vegan, especially after the holidays. This is the first time I’ve used raw cashews to replace cream and it was delicious! Thanks for sharing!

    • Oh I’m so happy you guys enjoyed it! Yes, I’ve found that most any cream or milk in a recipe (especially soups) can be replaced with cashew cream. It’s so versatile, tastes delicious and adds a richness to my soup recipes! Love it 🙂

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