Lazy Day Vegan Tomato Bisque

• Vegetarian

• Produce

  • 8 g 1 tablespoon minced garlic
  • 1/2 tbsp Italian herbs blend, dried
  • 3 Long carrots
  • 1 cup Yellow onion, packed

• Canned Goods

  • 2 cup Vegetable broth, low-sodium

• Condiments

  • 1 tbsp Maple syrup, pure
  • 3 cups Tomato puree/sauce

• Baking & Spices

  • 1 Salt & pepper

• Dairy

  • 1/4 cup Cashew butter, raw

Found on thevegan8.com

Description

Ingredients

• 1 cup packed finely chopped yellow onion (140 g)
• 3 long carrots, peeled and thinly sliced in rounds (140 g, should be about 1 cup sliced)
• 1 tablespoon minced garlic (8 g, 3-4 large cloves)
• 3 cups (720 g) tomato puree/sauce (I buy mine in a glass jar and it has a little added salt, thats it. I wouldnt suggest the metal canned tomato sauce b/c they have a yucky metallic flavor)
• 2 cup low-sodium vegetable broth
• 1/2 tablespoon dried Italian herbs blend (found in the spice isle, make sure it is red pepper-free, or the soup will be spicy)
• salt & pepper (1 teaspoon fine sea salt and 1/4 teaspoon black pepper)
• 1 tablespoon pure maple syrup
• 1/4 cup raw cashew butter (I make my own here )
• optional, but recommended: bread for toasting and dipping
• Note: If you are allergic to cashews, then I would suggest adding 1/2 cup cooked/mashed gold potato instead at the end when blending. I would ONLY suggest this if allergic, as the cashew butter is what makes this soup so darn creamy and amazing. Its not going to be quite the same with the potato, nor have that slight sweetness, so you may need extra syrup if you go the potato route. I have not tested it with the potato, so please let me know if you try it!

Directions

• Add all of the ingredients, except the cashew butter to a pot. Stir well and turn to high heat. Bring it to a boil and once it starts boiling, stir once more and then cover with a lid and turn the heat down to medium-low. Let it cook covered on medium-low for 25-30 minutes until the carrots are very soft. Stir a couple of times during and to check on the carrots.
• Once the carrots are tender, turn the heat off. Very carefully pour the soup into a blender, its HOT! (I used my Vitamix) and add the cashew butter. Blend on high until completely smooth and creamy. Taste and add anymore salt or dried herbs. Mine didnt need anymore salt because my tomato puree already had mild salt. Feel free to adjust.
• Pour into bowls. I liked to add extra dried herbs and freshly ground black pepper on top and serve it with toasted bread. I simply sliced some bread and broiled it and thats it. Enjoy!