Tal Ronnen's Vegan Tomato Bisque
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 231.9
- Total Fat: 15.4 g
- Cholesterol: 0.0 mg
- Sodium: 1,169.5 mg
- Total Carbs: 17.1 g
- Dietary Fiber: 2.6 g
- Protein: 4.8 g
View full nutritional breakdown of Tal Ronnen's Vegan Tomato Bisque calories by ingredient
Introduction
Packs a nice spicy punch because of the fire roasted tomatoes (can be substituted with plain tomatoes.I love this dish on cold fall and winter nights. Serve with a toasted ciabatta roll or a warm piece of focaccia bread. Packs a nice spicy punch because of the fire roasted tomatoes (can be substituted with plain tomatoes.
I love this dish on cold fall and winter nights. Serve with a toasted ciabatta roll or a warm piece of focaccia bread.
Number of Servings: 6
Ingredients
-
4Tbsp earth balance butter
1 onion, chopped
1 celery stalk chopped
1 carrot chopped
3 gloves of garlic minced
2 Tbsp all-purpose flour
5 C vegetable broth
1 (28) can of fire roasted tomatoes, juice included
1 Tbsp minced fresh parsley
1 tsp ground thyme
1 bay leaf
freshly ground black pepper
1 1/2 C Cashew cream (separate recipe - can be found on spark recipe)
Directions
Place a large stock pot over medium heat. melt 4 Tbsp of earth balance butter in the pot and stir in the onion, celery, garlic and carrot and cook for 10 minutes.
Once vegetable are soft, sprinkle the flour over vegetables and stir. Cook for an additional 2 minutes.
Add the broth, tomatoes with juice, parsley, thyme, bay leaf. Bring to a boil then reduce to a simmer and cover. Cook for 30 minutes.
Season with salt and pepper and add 1- 1 1/2 C of Cashew cream. Continue to simmer for 10 minutes (DO NOT BOIL).
Remove from heat and in small batches place mixture in a blender and blend for a few minutes until everything is well blended. Be careful hot contents will explode.
Ladle soup into bowls and garnish with fresh parsley.
Serves 6.
Number of Servings: 6
Recipe submitted by SparkPeople user MUSICJUNKAY.
Once vegetable are soft, sprinkle the flour over vegetables and stir. Cook for an additional 2 minutes.
Add the broth, tomatoes with juice, parsley, thyme, bay leaf. Bring to a boil then reduce to a simmer and cover. Cook for 30 minutes.
Season with salt and pepper and add 1- 1 1/2 C of Cashew cream. Continue to simmer for 10 minutes (DO NOT BOIL).
Remove from heat and in small batches place mixture in a blender and blend for a few minutes until everything is well blended. Be careful hot contents will explode.
Ladle soup into bowls and garnish with fresh parsley.
Serves 6.
Number of Servings: 6
Recipe submitted by SparkPeople user MUSICJUNKAY.