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Creamy Vegan Tomato and Cauliflower Bisque

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Creamy Vegan Tomato and Cauliflower Bisque is a heartwarming dish that brings together the rich flavors of roasted tomatoes and cauliflower, creating a velvety soup that’s perfect for any occasion. This delightful bisque is not only dairy-free but also packed with nutrients, making it an excellent choice for health-conscious eaters. With its creamy texture from blended cashews and white beans, this bisque is sure to satisfy your cravings while keeping you nourished. Serve it as a comforting meal during chilly days or as an impressive starter at gatherings.

Ingredients

Scale
  • 1.5 lb cauliflower florets
  • 1.5 – 2 lb tomatoes, halved
  • 1 yellow onion, chopped
  • 6 cloves garlic, smashed
  • 3 tbsp olive oil
  • ½ tsp sea salt (divided)
  • Black pepper to taste
  • ½ cup raw cashews
  • 15 oz can white beans, drained and rinsed
  • 1 cup milk of choice
  • 4 cups low sodium vegetable broth
  • 28 oz can whole peeled tomatoes, with juices
  • 1 tsp Italian seasoning
  • Red pepper flakes to taste
  • Juice of 1 lemon

Instructions

  1. Soak the cashews in water for at least one hour.
  2. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  3. On the baking sheet, combine cauliflower, tomatoes, onion, and garlic with olive oil, salt, and pepper. Roast for about 40 minutes until tender.
  4. Transfer roasted vegetables to a blender along with vegetable broth and canned tomatoes; blend until smooth.
  5. Pour the mixture into a large pot over medium heat; add remaining salt, black pepper, Italian seasoning, and red pepper flakes; simmer for 10-15 minutes.
  6. In the blender, combine drained cashews with white beans and milk; blend until creamy.
  7. Add the creamy mixture to the pot; simmer for another 5–10 minutes. Stir in lemon juice before serving.

Nutrition

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