Today I am going to make a really good rib sticking soup that is perfect for the cold weather. This time I have a couple of helpers to help me make the soup. Grab some crusty on the outside, soft on the inside baguettes to dip the bisque in and the watch as we make a creamy, tomato bisque.
Music by Memento Dubstep
Attribution-ShareAlike 4.0 International (CC BY-SA 4.0)
Soak cashews for 20 minutes in water, drain and place in blender with 1 cup water, 1/4 t white pepper and 1/4 t salt. Blend until smooth. Set aside. (You can start soaking cashews and while soaking start making the bisque. When the bisque is cooking for the 30 minutes, that will give you the opportunity to start blending the cashews.)
Heat the vegan butter in a large soup pot over medium high heat. When melted add the vegan bacon and cook, stirring until it is crisp. Should only take a couple minutes. Place vegan bacon on a paper towel lined plate to drain.
Using the vegan butter you used to cook the vegan bacon, reduce the heat to medium, add the onion, carrots, celery, and black pepper. Cook until onions are almost translucent, stirring occasionally. Add garlic and continue to cook until onions are completely translucent. Now add the flour, reduce heat to low, and cook for another 5 to 10 minutes, stirring almost constantly.
Slowly pour in the broth so the flour starts to absorb the broth and to prevent lumps. Add the tomatoes and bring to a boil. Add the parsley, thyme and bay leaf and cook for 30 minutes.
Now add the cashew cream and cook for another 10 minutes. Remove the parsley, thyme, and bay leaf. Then cream the soup using either a stick blender (preferred) or a regular blender. If you use a regular blender be sure to only blend in small batches. Be very careful, you can burn your self easily. You can let the soup cool, blend, then heat back up if you prefer.) Soup should be creamy. Taste soup and add salt / pepper to taste.
Serve in soup bowls and garnish with the crispy vegan bacon.