Roasted Tomato Bisque

Photo: Bowl of Roasted Tomato Bisque
This simple soup is warming and delicious. Serve with ‘Cheesy’ Vegan Crackers for a flavorful meal.

Yield
6-8 Servings
Vegan
Gluten-Free
Appetizers and Sides
Soups
Ingredients
  • 1 bulb garlic, tips cut
  • 4 tomatoes, deseeded and quartered
  • 1 medium onion, quartered
  • 3 Tablespoons olive oil
  • ½ cup basil fresh leaves
  • ¼ teaspoon rosemary
  • ¼ teaspoon thyme
  • ¼ teaspoon oregano
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • Pinch of cayenne
  • 1 (32-ounce) box vegetarian “chicken broth”
  • 1 cup vegan cream cheese
  • ¼ cup nutritional yeast
  • 2 Tablespoons agave nectar
  • 1 Tablespoon balsamic vinegar
Instructions
  1. Preheat oven to 400º.
  2. Cut the tips off the garlic bulb and place in foil, drizzle with olive oil
    and seal tight. Set aside.
  3. In a large bowl toss tomatoes and onions with seasonings. Turn out
    onto a baking sheet. Place garlic bulb onto baking sheet, and bake
    for 30 minutes. Remove from oven and let cool.
  4. Squeeze garlic bulb to remove roasted cloves. Add to food
    processor with tomatoes and onions, and blend until smooth.
  5. Add tomato puree to a large stockpot. Stir in vegetarian chicken
    broth and warm over medium-low heat.
  6. Whisk in vegan cream cheese, nutritional yeast, agave and balsamic
    vinegar until smooth.
  7. Taste and add salt and pepper if needed. Divide into 4-6
    serving bowls and enjoy!