From the kitchen
Cashew Milk Tomato Bisque
Classic tomato soup rounded into a genuine bisque texture with thick cashew cream, no roux needed.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Cashew Milk Edition
Ingredients
- 2 tbsp Olive Oil
- 1 Onion, chopped
- 2 cloves Garlic, minced
- 28 oz Crushed Tomatoes
- 2 cups Vegetable Stock
- 1 tsp Sugar
- 3/4 cup Thick Cashew Cream (see Dairy Staples chapter)
- Fresh Basil, to finish
Method
- Sauté the onion in olive oil until soft, about 5 minutes. Add garlic and cook 1 minute.
- Stir in the crushed tomatoes, stock, and sugar. Simmer 20 minutes.
- Purée until smooth with an immersion blender.
- Remove from direct heat and stir in the cashew cream gradually.
- Warm gently without boiling and finish with fresh basil.
Kitchen note
Using the thick cashew cream rather than a thinner cashew milk here is what gives this soup a true bisque body, this is a ratio choice, not just a milk choice.
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