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Creamy Vegan Tomato and Cauliflower Bisque

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Warm up with this Creamy Vegan Tomato and Cauliflower Bisque, a comforting and nutrient-rich soup that’s perfect for any occasion. This delightful dish combines sweet roasted tomatoes and hearty cauliflower with creamy white beans and cashews, creating a velvety texture without any dairy. Each spoonful is packed with essential vitamins and minerals, making it both delicious and wholesome. Whether enjoyed as a light lunch or paired with crusty bread for dinner, this bisque is sure to satisfy your cravings while being simple to prepare. Perfect for busy days, you can whip up this flavorful soup in no time, making it an ideal choice for anyone seeking comfort food that’s also good for you.

Ingredients

Scale
  • 1 ½ lbs cauliflower florets
  • 1 ½ to 2 lbs tomatoes, halved
  • 1 yellow onion, chopped
  • 6 cloves garlic
  • 3 tbsp olive oil
  • ½ cup raw cashews (soaked)
  • 1 can (15 oz) white beans
  • 4 cups low sodium vegetable broth
  • Juice of 1 lemon
  • Italian seasoning

Instructions

  1. Soak the cashews in water.
  2. Preheat the oven to 425°F and line a baking sheet with parchment paper.
  3. On the baking sheet, toss cauliflower, tomatoes, onion, and garlic with olive oil, salt, and pepper. Roast for about 40 minutes until tender.
  4. Transfer roasted veggies to a blender, add vegetable broth and canned tomatoes, then blend until smooth.
  5. Pour the blended mixture into a large pot over medium heat. Add remaining salt, pepper, Italian seasoning, and red pepper flakes; simmer for 10-15 minutes.
  6. Blend soaked cashews with white beans and milk until smooth. Stir into the soup base and cook for another 5-10 minutes.
  7. Stir in lemon juice before serving.

Nutrition

Find it online: https://weekenddinnerrecipes.com/creamy-vegan-tomato-and-cauliflower-bisque/