It’s funny how in June, temperatures in the 70s mean shorts and swimming but in September they mean soup. And with tomatoes and basil both being at their peak right now, there’s no better time to make this vegan tomato basil bisque. This is one of my very favorite recipes, it’s so simple and satisfying. Taste wise, it’s pretty identical to the dairy-laden ones, but it’s much healthier and cheaper. Using silken tofu in place of cream also let’s you check off one of your servings of beans for the day in an unlikely place.
Vegan Tomato Basil Bisque
makes 6 good size servings
32 oz tomato juice
three 16 oz cans crushed fire roasted tomatoes
1 block silken tofu
1/2 to 1 cup basil leaves
1 pinch red pepper flakes
5 tbsp cultured cashew butter or vegan butter of choice
salt and pepper to taste
In a large pot over medium heat, bring the tomato juice and crushed tomatoes to a simmer. Add the salt, pepper and red pepper flakes. Simmer for 20 minutes. Remove from heat. Blend the silken tofu until completely creamy, then add to soup along with butter and basil.