Creamy Vegan Tomato Bisque Soup with Roasted Garlic

This creamy vegan tomato bisque soup is the perfect comfort food for a cold winter night. It's made with roasted garlic, which gives it a deep, rich flavor, and cashew cream, which makes it creamy and decadent. The soup is also gluten-free and can be made ahead of time, so it's perfect for busy weeknights.

The inspiration for this soup came to me on a cold winter night when I was craving something warm and comforting. I had some roasted garlic on hand, and I thought it would be the perfect addition to a tomato soup. I also wanted to make the soup vegan, so I used cashew cream instead of dairy cream. The result was a soup that was both delicious and satisfying.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, roasted
• 1 large onion, chopped
• 2 pounds ripe tomatoes, chopped
• 4 cups vegetable broth
• 1/2 cup cashew cream
• Salt and black pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add roasted garlic and chopped onion; sauté until softened.
3. Stir in tomatoes; cook until they soften and release their juices.
4. Pour in vegetable broth and bring to a boil.
5. Reduce heat, cover, and simmer for 20 minutes or until tomatoes are tender.
6. Add cashew cream and season with salt and black pepper to taste.
7. Purée soup until smooth using an immersion blender or transfer to a blender and blend until desired consistency.
8. Serve warm and enjoy.

Why It Works

• The roasted garlic gives the soup a deep, rich flavor.
• The cashew cream makes the soup creamy and decadent.
• The soup is gluten-free and can be made ahead of time.