The best vegetarian gourmet flavors come straight from nature; they don't need to be fancy when their natural flavors are decadent enough. This gourmet vegetarian and vegan artichoke and tomato bisque soup is no exception. The ingredients are simple, yet the end result is divine.
Recipe developed by Chef J. Scot Jones
Ingredients:
- 2 carrots, chopped
- Sea salt
- Fresh cracked black pepper, to taste
- 2 tablespoons Earth Balance
- 1 onion, chopped
- 3 cloves garlic, chopped
- 2 28 ounce cans of whole plum tomatoes, juice included
- 1 28 ounce can artichokes
- 1 1/2 cups cashew cream
- Chopped fresh basil for garnish
Preparation:
Place a large stockpot over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the Earth Balance and stir until melted, being careful not to let it burn. This will create a nonstick effect. Add the onion, carrot, artichokes and garlic and cook for 12 minutes, stirring frequently.
Add the tomatoes and juice and bring to a boil, then reduce the heat and simmer for 30 minutes. Season with salt and pepper, then add the cashew cream. Continue to simmer (do not boil) for 10 minutes.
Working in batches, pour the soup into a blender, cover the lid with a towel (the hot liquid tends to erupt), and blend on high for several minutes, until very smooth. Pour the soup through a fine-mesh sieve. Ladle into bowls and garnish with basil.
Enjoy your gourmet vegetarian artichoke bisque!
