This recipe started out as a research project about cloves. Somewhere along the way, it morphed into a labor of love. While researching the antioxidant properties of cloves, I became obsessed with finding a recipe to take advantage of all the benefits that cloves have to offer. When I came across a regular tomato bisque recipe (i.e. heavy cream, butter, etc.) I set out to create a vegan version of this quintessential comfort food, especially because it is one of my husband’s favorites. He loves the results, and I hope you will too!
|Prep Time||10 minutes|
|Cook Time||20 minutes|
1 cup servings
- 2 28 oz can whole tomatoes
- 1 cup chopped onions
- 4 cloves (whole)
- 2 cups vegetable broth
- 1 tsp salt
- 1/4 cup almond milk unsweetened
- 2 cloves garlic minced
- 2 TBSP vegan butter (Earth Balance Soy Free)
- 2 TBSP flour whole wheat preferred
- 2 TBSP basil chopped, garnish
- Combine vegetable broth, tomatoes, onion, salt, and cloves in a stock pot. Cook on medium high heat. Bring to a boil, turn down heat and let ingredients gently boil for 20 minutes.
- Remove from heat and strain using a wire mesh strainer.
- For a stronger clove flavor, you can leave the cloves in - or you can remove. I choose to remove them. It still gives the soup a distinct flavor along with its antioxidants without being overpowering.
- Place ingredients in a blender and blend on low to medium speed for about 30 seconds. Set aside for now.
- Melt vegan butter in stock pot over medium heat. Add garlic and stir for 3 minutes. Be careful not to let the garlic burn.
- Slowly stir in the flour, just a little at a time - mix well to make a roux. Cook the roux until it is medium brown in color.
- Slowly stir in the ingredients from your blender, mixing each part well before you add more.
- Once you have completely mixed all of the tomato soup into the roux, carefully pour everything back into the blender.
- Add the almond milk and puree until the soup has become a smooth and creamy bisque. Garnish with basil and serve with your favorite sandwich!
This bisque is so delicious- thanks so much for the recipe
Brenda Nation says
This soup is soooo good – easy to make. So much better than canned. Thanks Lori for another amazing recipe.
Rick Clark says
Lori, I tried this recipe and it turned out great! I did a few things differently but used the ingredients as you directed, It was delicious!!