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This creamy vegan tomato bisque is so smooth and velvety, you’d be forgiven for thinking there was dairy cream in it. The creaminess actually comes from the sunflower seeds, which as well as being delicious, also give this bisque a fantastic B Vitamin boost, in addition to adding goodly amounts of Vitamin E and essential minerals. Plus, they add plenty of protein too.
Okay, before I receive a flurry of messages telling me how wrong I am, I know that technically this is not a bisque because no crustaceans died during the making of this soup, nor does it come from anywhere near the Bay of Biscay… although, to be fair, I am currently living five minutes’ walk from the sea, so that totally counts, right?! Anyway, once I’d made it, the colour and texture of this soup really reminded me of lobster bisque.
To further compound my crimes against French soups, this one also has no added thickeners (because it doesn’t need them), and guess what? It’s not even cooked!
Le gasp!
Can I even call this a bisque? Damn right I can. My soup, my rules.
Eheheh.
Making this tomato bisque really couldn’t be simpler, especially if you have a high-speed blender (such as the VAC2, which I spoke about a couple of weeks ago). Simply chuck everything into the blender jar, and blend on full power for six minutes. Voilà – done! No cooking, minimal washing up, maximum flavour!
If you don’t have a high-speed blender, you can still blend everything together, using a food processor, and then simply heat the bisque on the hob.
Easy!
Creamy Vegan Tomato Bisque
Is…
- Low-cal
- Oil-free
- Gluten-free
- Soy-free
- Nut-free
- Raw(ish!)
- Rich
- Smoky
- Nutritious (Vitamin A 99%, Vitamin C 52%, Calcium 12%, Iron 16%, Potassium 16% RDV)
- Super-fast
- Super-easy
- Super-deelish!
I’m certain you’re absolutely going to love this tomato bisque. Enjoy!
Have you ever had a vegan tomato bisque before?
