Creamy Vegan Tomato Bisque

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!

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Creamy Vegan Tomato Bisque

The complex flavors and creamy texture will have your dinner guests in disbelief that this is a vegan version of tomato bisque. Not only is it quick and easy to prepare, this comfort dish is packed with antioxidants and nutrients - so good for the tummy AND the rest of your body!

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Course

Dinner, Main Dish, Side Dish

Cuisine

American, Italian

Prep Time

10 minutes

Cook Time

20 minutes

Servings

1 cup servings US ImperialMetric

Ingredients

• 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

Course Dinner, Main Dish, Side Dish Cuisine American, Italian Prep Time 10 minutes Cook Time 20 minutes Servings 1 cup servings US ImperialMetric Ingredients 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

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Soup - Getting Started

1. 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.
2. Remove from heat and strain using a wire mesh strainer.
3. 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.
4. Place ingredients in a blender and blend on low to medium speed for about 30 seconds. Set aside for now.

Roux - Finishing the Soup

1. Melt vegan butter in stock pot over medium heat. Add garlic and stir for 3 minutes. Be careful not to let the garlic burn.
2. 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.
3. Slowly stir in the ingredients from your blender, mixing each part well before you add more.
4. Once you have completely mixed all of the tomato soup into the roux, carefully pour everything back into the blender.
5. 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!

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