Best Vegan Tomato Bisque

thevegan8.com

Elizabeth Fraser

1 cup (140g) packed finely chopped yellow onion

3 long carrots (peeled and thinly sliced in rounds (140 g, should be about 1 cup sliced)

1 tablespoon (12g) minced garlic (3 to 4 large cloves)

3 cups (720g) salt-free or low sodium tomato puree/sauce

2 cups (480g) low-sodium vegetable broth

½ tablespoon Italian herb seasoning (red pepper-free and salt-free)

½ teaspoon smoked paprika

salt & pepper (½ to 1 teaspoon fine sea salt and ¼ teaspoon black pepper) The salt amount will really vary depending on the broth and tomato sauce used. Start with ½ teaspoon.

1 tablespoon (20g) pure maple syrup

¼ cup (64g) RAW cashew butter with no added oil (I make my own here) OR use raw cashews (scant ½ cup (64g)

subheading: 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. It's 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! If you are allergic to cashews, then I would suggest adding ½ 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. It's 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 at thevegan8.com

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