Tomato Bisque(vegan)

Total Time: 1 hr 20 mins Preparation Time: 25 mins Cook Time: 55 mins

Ingredients

• Servings: 6
• sea salt
• 4 tablespoons healthy margarine (smart balance or earth balance is good)
• 1 onion, chopped
• 1 carrot, chopped
• 1 stalk celery, chopped
• 3 garlic cloves, smashed
• 2 tablespoons flour
• 5 cups vegetable stock (use faux chicken stock if you can find it)
• 1 (28 ounce) can whole fire-roasted tomatoes, juice included
• 1 tablespoon fresh parsley, minced
• 2 fresh thyme sprigs (stems removed)
• 1 bay leaf
• fresh ground black pepper
• 1 1/2 cups regular cashew cream (cashew cream(regular and thick))
• parsley, for garnish

Recipe

• 1 place a large stockpot over medium heat. sprinkle the bottom with a pinch of salt and heat for 1 minute. add the margarine and stir until melted, being careful not to let it burn. this will create a nonstick effect. add the onion, carrot, celery, and garlic and cook for 10 minutes, stirring frequently. sprinkle the flour over the vegetables and continue cooking and stirring for 2 minutes.
• 2 add the stock, tomatoes along with juice, parsley, thyme, and bay leaf. bring to a boil, reduce heat and simmer for 30 minutes. season to taste with salt and pepper. add cashew cream and continue to simmer(do not boil) for about 10 minutes.
• 3 remove and discard the bay leaf. working in batches, pour the soup into a blender, cover the lid with a towel(the hot liquid might overflow) and blend on high speed for a few minutes, until very smooth. pour the soup through a fine mesh sieve.
• 4 ladle the soup into bowls and garnish with parsley. enjoy!