Tomato Bisque Vegan Recipe

Thick, rich and creamy. Packed with protein and veg. Sooo much flavor thanks to all the fresh ingredients.

It simmers a while to coax out all the flavors from each of the components, but it's definitely worth the wait.

You will be generously rewarded with an incredibly decadent feast of flavors.

3 vine tomatoes, chunked
4 large white mushrooms, sliced
3/4 medium yellow onion, diced
1 red bell pepper, sliced
1 poblano pepper, deseeded, sliced
1 jalapeno pepper, deseeded, sliced
6 cloves garlic, thinly sliced
3 dried shishito peppers, broken, deseeded
2 chile de arbol, broken, deseeded
2 tbls olive oil
3 tsps salt
2 tsps dry rosemary
2 tsps black pepper
2 1/2 cups water

1 vine tomato, chunked
1/2 block silken firm tofu

2 tsps paprika
1 tbl hot sauce
1/4 cup nutritional yeast flakes
2 tbls vegan mayo
1 tbl ap flour


In a large sauce pot or stock pot bring the first set of ingredients to a boil and then lower to a simmer.

Add tofu and single tomato to a blender. When the liquid in the pot has begun to darken, about 20 minutes of simmering add 1/4 cup of it to the blender containing the tofu and tomato and puree until smooth.

Pour puree into your simmering pot.

Stir to combine. Simmer 5 more minutes. Add paprika, hot sauce, yeast. Continue simmering for 15 more minutes. Stirring occasionally.

Stir in mayo. Stir well to fully incorporate. Simmer 5 more minutes.

Whisk in flour. Simmer 5 more minutes.

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