Creamy Vegan Tomato and Cauliflower Bisque
Indulge in a heartwarming bowl of Creamy Vegan Tomato and Cauliflower Bisque, a delightful blend of roasted tomatoes and cauliflower enriched with creamy cashews and white beans. This comforting soup is perfect for any meal, delivering rich flavors while sneaking in nutritious veggies. With its velvety texture and customizable spices, it’s not only easy to prepare but also makes for an excellent make-ahead option for busy days or cozy dinners.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: About 6 servings 1x
- Category: Main
- Method: Roasting, Blending, Simmering
- Cuisine: Vegan
Ingredients
Scale
- 1.5 lb cauliflower, cut into 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
- 1 can (15 oz) white beans, drained and rinsed
- 1 cup plant-based milk
- 4 cups low-sodium vegetable broth
- 1 can (28 oz) whole peeled tomatoes
- 1 tsp Italian seasoning
- Red pepper flakes, to taste
- Juice of 1 lemon
Instructions
- Soak cashews in water for at least 2 hours. Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Toss cauliflower, tomatoes, onion, and garlic with olive oil, salt, and pepper on the baking sheet. Roast for about 40 minutes until tender.
- Blend the roasted vegetables with vegetable broth and canned tomatoes until smooth. Transfer to a large pot and simmer with remaining seasonings for about 10–15 minutes.
- Drain soaked cashews, then blend them with white beans and milk until creamy. Stir this into the soup and simmer for an additional 5–10 minutes.
- Add lemon juice, adjust seasoning if needed, then serve hot.
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 220
- Sugar: 6g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg