Traditionally bisque is a rich, creamy soup made made with puréed shellfish and can be thickened with rice or with a roux. This vegan bisque gets its creaminess and thickness from puréed cauliflower instead. Perfect on a chilly night.
Published on April 23, 2015 | By Chef Gina |
- 2 tbsp Olive oil or water, for sauteing
- 4 cloves Garlic, minced
- 1 medium Yellow onion, diced
- 1 Red bell pepper, roughly chopped
- 2 (28 oz) cans Whole peeled tomatoes in juice
- 1 small head Cauliflower, roughly chopped
- 1 tsp each Dried oregano and basil
- ½ tsp Sea salt
- ½ tsp Black pepper
- 3 tbsp Nutritional yeast flakes
- Fresh basil, chopped
- Add olive oil or water to a large stock pot and heat over medium heat.
- Add in garlic and onion. Cook for 3-5 minutes until tender.
- Add in the red bell pepper and cook for another 2 minutes.
- Add in the tomatoes, cauliflower, oregano, and basil.
- Bring the mixture to a boil. Reduce heat, cover, and simmer for 25 minutes.
- Remove from heat and purée mixture with an immersion blender, bar blender (in batches) or a large food processor until the mixture is very smooth.
- Add in salt and pepper, to taste, and nutritional yeast. Simmer on low for an additional 10-15 minutes, stirring occasionally. If soup is thicker than desired, add in ½ to 1 cup water and whisk into soup.
- Ladle soup into bowls. Drizzle with olive oil and top with chopped fresh basil, if desired.