Public recipe with member extras
Cashew Milk Tomato Bisque
Classic tomato soup rounded into a genuine bisque texture with thick cashew cream, no roux needed.
Savory Soups, Sauces & Entrées · Weeknight Comfort Food · Easy Lunches
What you need
Ingredients
- 2 tbsp Olive Oil
- 1 Onion, chopped
- 2 cloves Garlic, minced
- 28 oz Crushed Tomatoes
- 2 cups Vegetable Stock
- 1 tsp Sugar
- 3/4 cup Thick Cashew Cream (see Dairy Staples chapter)
- Fresh Basil, to finish
Method
Instructions
- Sauté the onion in olive oil until soft, about 5 minutes. Add garlic and cook 1 minute.
- Stir in the crushed tomatoes, stock, and sugar. Simmer 20 minutes.
- Purée until smooth with an immersion blender.
- Remove from direct heat and stir in the cashew cream gradually.
- Warm gently without boiling and finish with fresh basil.
From The Arrogant Hippie Culinary Journal: Cashew Milk Edition by Aunesty Janssen
The complete recipe is free
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