Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 4 cups canned crushed tomatoes
- 2 cups vegetable broth
- 1 cup unsweetened almond milk
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup nutritional yeast
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat olive oil over medium heat. Add onion and garlic and sauté until softened, about 5 minutes.
2. Add crushed tomatoes, vegetable broth, almond milk, basil, oregano, salt, and black pepper. Stir to combine.
3. Bring the mixture to a boil, then reduce heat and let simmer for 20 minutes.
4. Remove the pot from heat and let cool for a few minutes.
5. Using a blender or immersion blender, blend the soup until smooth.
6. Return the soup to the pot and stir in nutritional yeast.
7. Heat the soup over low heat until warmed through, about 5 minutes.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Low heat
Serving size:
4 servings
Nutritional information:
Calories: 170
Fat: 8g
Carbohydrates: 21g
Protein: 7g
Fiber: 5g
Substitutions for ingredients:
- Olive oil can be substituted with coconut oil or vegetable oil.
- Almond milk can be substituted with soy milk or oat milk.
- Nutritional yeast can be substituted with grated vegan parmesan cheese.
Variations:
- Add a can of drained and rinsed chickpeas for added protein and texture.
- Add a tablespoon of balsamic vinegar for a tangy flavor.
- Top with croutons or vegan sour cream for added texture and flavor.
Tips and tricks:
- Use a high-quality canned crushed tomato for the best flavor.
- Let the soup cool slightly before blending to prevent burns.
- Adjust the seasoning to taste.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Reheat the soup in a pot over low heat until warmed through, about 5 minutes.
Presentation ideas:
Serve the soup in a bowl with a drizzle of olive oil and a sprinkle of dried basil.
Garnishes:
- Croutons
- Vegan sour cream
- Fresh basil
Pairings:
- Grilled cheese sandwich
- Caesar salad
- Garlic bread
Suggested side dishes:
- Roasted vegetables
- Garlic mashed potatoes
- Quinoa salad
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or almond milk.
- If the soup is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to use clean utensils and equipment when preparing the soup.
- Store the soup in the refrigerator promptly after cooking.
Food history:
Tomato bisque originated in France in the 18th century as a creamy tomato soup made with cream and butter. This vegan version is a healthier and more sustainable alternative.
Flavor profiles:
This vegan tomato bisque is creamy, tangy, and savory with a hint of sweetness.
Serving suggestions:
Serve the soup as a starter or main course with a side dish.
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