I was in one of my experimenting moments, and decided to make a "creamy" roasted vegan, tomato bisque, so I set to work this chilly afternoon. The result is perfect, if I do say so myself, and the cashews add protein most tomato soups simply lack. It is a well-rounded dish I can't wait to enjoy ~ maybe with some crusty bread and a full-bodied red wine as an accompaniment.
You will need:
12 Plum Tomatoes, quartered the long way, seeds removed1.5 tsp OreganoBalsamic vinegarBasil-infused Olive Oil (It's hard to find so Extra Virgin Olive Oil is fine)1 c. Cashews, unsalted, soaked over night1/4 c. Almond Milk1 c. Vegetable Stock Kosher salt to taste
To begin, once your tomatoes are sliced and seeded, lightly drizzle them with the balsamic and olive oil, a generous pinch of salt and the oregano. Roast for 20 minutes at 450 degrees.
While they are cooking, purée the cashews (once drained) with the almond milk, and add to a medium pot with the vegetable stock.
Once the tomatoes are done roasting, carefully add them to the pot, stir well, and using an immersion blender, carefully purée until well-combined. (I recommend an apron!)
Once done, heat until desired temperature and serve!
