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Sun-Dried Tomato Bisque with Cheesy Croutons

Description

Creamy tomato bisque made with sundried tomatoes. Topped with homemade croutons and vegan cream.


Scale

Ingredients

  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 1 tbsp. dried basil
  • 1/2 tbsp. dried rosemary
  • 1 tbsp. dried oregano
  • 2 cups sun dried tomatoes, ideally not packed in oil but can use either one
  • 4 cups vegetable broth
  • 6 oz. can tomato paste
  • 28 oz. can diced tomatoes in juice
  • 15 oz. can tomato sauce
  • salt/pepper
  • 1/2 cup Cashew Creme, Soy Creme or other Heavy Creme plus extra for drizzling
  • Cheesy Croutons
  • 8 slices sourdough bread, diced
  • 1 tbsp. olive oil
  • 2 tbsp. nutritional yeast
  • 1/8 tsp. cayenne pepper
  • 2 tbsp. vegetarian Parmesan cheese

Instructions

  1. Place sun-dried tomatoes into a glass bowl and pour hot water over until covered. Let sit for 30 minutes until slightly soft.
  2. In a large soup pot or dutch oven, heat 1 tbsp. oil over medium heat.
  3. Add onion, pinch salt and pepper, and dried spices. Heat until softened and slightly brown, about 10 minutes.
  4. Add garlic and stir to combine.
  5. Add drained sun-dried tomatoes, tomato paste, tomato sauce, diced tomatoes and vegetable broth.
  6. Bring to a boil, let simmer for 30 minutes.
  7. Puree in batches using a blender or immersion blender until smooth.
  8. Return back to pot and simmer for an additional 10 minutes.
  9. Stir in 1/2 cup creme, and taste. Add more salt/pepper if needed.
  10. Cheesy Croutons
  11. Preheat oven to 400 degrees F.
  12. In a large bowl, toss bread cubes with all ingredients.
  13. Thoroughly coat, using your fingers to spread seasonings and cheese onto each cube.
  14. Add to a baking sheet in a single layer.
  15. Bake for 10 minutes until crisp.
  16. Assemble:
  17. Pour soup into a bowl, drizzle with creme, top with croutons.

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