I was craving the tomato bisque from Whole Foods, but alas, it is not vegan. And all the bisque recipes I found online just didn't cut it. So I
2 Tbs. earth balance soy margarine
3 leeks, sliced (white parts only)
1 medium onion, chopped
2 stalks celery, diced
2 medium carrots, diced
2 cloves garlic, minced
1 bay leaf
3/4 t. dry thyme (1 Tbs. fresh)
1 can diced tomatoes (15 oz.)
1 can tomato puree (15 oz.)
1 cup tomato juice
4 Tb s. tomato paste
1 veg. bullion cube dissolved in 1 cup boiling water
juice of 1/2 lime
1 Tbs. sugar
1 1/2 t. salt
1 pint plain soy creamer*
garlic croutons (optional, for garnish)
Makes, uh, a lot of soup. I’d guess 4-6 large servings.
Heat margarine over medium high heat in large saucepan. Add leeks, onion, celery, and carrots. Sauté 8-10 minutes, stirring often, until onions are translucent and carrots are soft. Add garlic, bay leaf, sugar, salt, black pepper and thyme. If using dry thyme, crush it between your fingers a bit. Sauté for one or two more minutes.
Add diced tomatoes, tomato puree, tomato juice, tomato paste, and bullion water. Lower heat and simmer for 10 minutes, until soup begins to boil. Add lime juice and adjust salt and pepper, if necessary.
Purée soup in batches in a blender. Do not blend too much—you want the soup to have a little bit of “bite” to it. Blend for about 20 seconds.
Return soup to saucepan. Mix in soy creamer. Reheat soup for a couple minutes over low heat, stirring often. Do not let the soup come to a boil.
Sprinkle in croutons, or eat with some good sourdough bread! And maybe on the side a lil’ spinach salad with some Annie’s Goddess Dressing. And for dessert, a coconut lime cookie with a glass of green tea? You don’t have to. I’m just sayin.’
*Soyatoo has a new heavy cream replacement. I haven’t tried it yet though, but assuming it isn’t pre-sweetened, it would probably work best in this.
Also, I bought some vegan ricemilk chocolate today, and it's good. So if you're missing milk chocolate, find this.