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!
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.
Roux – Finishing the Soup
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!