Get the Recipe: Easy Vegan Tomato Bisque
This easy vegan tomato bisque with roasted peppers is savoury and rich, making it a perfect dinner to enjoy with crusty bread. Gluten-free and made with wholesome ingredients.
Ingredients
- 2 medium red bell peppers
- 1 1/2 lbs whole tomatoes
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 large carrot, peeled and chopped
- 1/2 cup vegan cream
- 3 tbsp nutritional yeast
- 1 tbsp tamari
- 1 tbsp balsamic vinegar
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp lemon juice
Equipment
- Conventional oven
- Baking tray
- Saucepan x2
- Blender or food processor
Instructions
- Preheating the oven to 200 degrees C. Halve the bell peppers, seed and trim them and lay out on a non-stick baking tray or a baking tray lined with parchment paper. Roast until softened and charred, for around 25 minutes. Wait for them to cool down before carefully removing the skin.
- Meanwhile, prepare the other vegetables. Fill a pot with boiling water. Make a score at the bottom of the tomatoes and submerge them in the water for around 10 minutes. Afterwards, drain, rinse and peel the tomatoes.
- While the tomatoes are in the water, heat some olive oil in a pan. Add onion, garlic and carrot, and cook for around 7-8 minutes, until softened.
- To a blender, add the tomatoes, roasted peppers, the cooked vegetables, vegan cream, nutritional yeast, tamari, balsamic vinegar, cumin, paprika, salt, and lemon juice. Blend until smooth.
- Transfer the soup to a large pot over a medium heat and stir to heat through for around 5 minutes before serving with a few swirls of vegan cream, fresh herbs and crusty bread.
Video
Calories: 143kcal, Carbohydrates: 15g, Protein: 5g, Fat: 8g, Saturated Fat: 2g, Sodium: 258mg, Potassium: 520mg, Fiber: 5g, Sugar: 7g, Vitamin A: 4380IU, Vitamin C: 69mg, Calcium: 40mg, Iron: 1mg