This silky vegan tomato bisque is made with creamy coconut milk and seasoned with a touch of Old Bay. Easy to make and super comforting when topped with crispy croutons!
Sometimes I come up with what I think is a great idea for a recipe only to get all tripped up when it comes to execution. In this case the idea was seafood bisque. I’ve never seen a vegan seafood bisque recipe, and people really love seafood bisque. I felt like I needed to veganize it. But how? I mean, for one thing I have absolutely no clue what seafood bisque tastes like. But seafood isn’t the only thing people put into bisques! Tomato bisque is a thing, and it’s generally not vegan. And I actually know what it’s supposed to taste like! So I veganized good old tomato bisque, but seaseoned it up much like one might season seafood bisque. It was delicious! Vegan Tomato Bisque Ingredients
Here’s what you’ll need:
How to Make Vegan Tomato Bisque
Start by heating up your olive oil in a large pot. Once it’s hot, add the onion, celery, and carrots. Sweat the veggies for about 10 minutes, until they begin to soften up. Now add the garlic and cook everything for about a minute more. Pour in your white wine, bring it up to a simmer, and let it cook until most of the liquid has cooked off.
Now begin sprinkling in the flour, a bit at a time, stirring all the while so the flour evenly coates the veggies. Cook everything for about a minute. Now stir in your tomatoes, Old Bay, thyme, cayenne pepper, broth, bay leaves and miso. Bring the mixture to a simmer and let it cook for about 20 minutes, until the liquid reduces a bit.
Take the pot off of the burner. It’s time to blend! Be sure to remove your bay leaves before blending. I used an immersion blender, but you could also transfer it to a food processor or blender in batches. Always be super careful when blending hot liquids! Blend it until it’s silky smooth, then stir in the coconut milk, and season the soup with salt and pepper to taste.
You can place it back on the burner to heat it back up if needed. Ladle your soup into bowls. I topped mine with an extra swirl of coconut milk, some croutons, and fresh chives. Dig in!
Vegan Tomato Bisque Tips & FAQ
Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it! Creamy Vegan Tomato BisqueThis silky vegan tomato bisque is made with creamy coconut milk and seasoned with a touch of Old Bay. Easy to make and super comforting when topped with crispy croutons! Prep Time 20 minutes Cook Time 40 minutes Total Time 1 hour Servings 4 Calories 291 kcal Author Alissa Saenz Ingredients
Instructions
Nutrition Facts Creamy Vegan Tomato Bisque Amount Per Serving (1.5 cups) Calories 291 Calories from Fat 151 % Daily Value* Fat 16.8g26% Saturated Fat 11.8g59% Sodium 1146mg48% Potassium 749mg21% Carbohydrates 22.5g8% Fiber 4.3g17% Sugar 10.2g11% Protein 6.1g12% Calcium 61mg6% Iron 2mg11% * Percent Daily Values are based on a 2000 calorie diet. Sharing is caring! from http://easyveganrecipes.info/creamy-vegan-tomato-bisque/?utm_source=rss&utm_medium=rss&utm_campaign=creamy-vegan-tomato-bisque
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