Blog of the Belly Biter:

Some plant-based, some unhealthy, some super healthy but ALL good. Kid tested and mother approved!

Wednesday, December 1, 2010

Tomato Bisque.

You are going to loooooooove me for telling you about this soup. I saw Tal Ronnen on Oprah, he's a gourmet vegan chef. He sold me on how yummy his Celery Root Soup with Granny Smith Apples looked. I instantly put myself on the waiting list for his cook book at the library. When it came in months later, I picked it up and almost went right to the grocery store to buy the stuff for half of his recipes. Then I told myself to calm down... which I did... and then I calmed down a little too much because it's taken me 9 months to try any of his recipes. Other then the cashew cream & whipped cashew cream, I haven't tried a single one. Even the celery root one... crazy how that happens. because this soup is amazing. So super simple, but it feels like you're eating a big bowl of naughtiness! Which, I like that feeling. Sure it has some fat in it from the cashew cream... but hey - would you rather be getting your fat from nuts or the cow down the road? I'll choose the nuts.

sea salt
4 tablespoons earth balance
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
3 cloves garlic, smashed
2 tablespoons unbleached all-purpose flour (i used whole wheat)
5 cups vegetable broth
1 (28-ounce) can while fire-roasted tomatoes, juices included
1 tablespoon minced fresh parsley
leaves from 2 fresh thyme sprigs
1 bay leaf
freshly ground black pepper
1 1/2 cups regular cashew cream
parsley for garnish

Place a large stockpot over medium heat. Sprinkle the bottom with a pinch of salt and head 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, celery, and garlic and cook for 10 minutes, stirring frequently. Sprinkle the flour over the vegetables and continue cooking and stirring for 2 minutes.

Add the stock, tomatoes with juice, parsley, thyme, and bay leaf. 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.

Remove the bay leaf. 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. Ladle into bowls and garnish with parsley.

The Conscious Cook
Tal Ronnen
page 94
makes 6 serving
time: 1 hour, 20 minutes

The same night I tried my hand at brussel sprouts. B.O.M.B. You can't win them all. I have never had them - or at least that I remembered. And I hear that you either love them or hate them. And in Veganomicon it said the only way to eat them is roasting them... so I did... and I still reside on the hating side. Funny thing is, Coco ate them. What a weird little girl.


  1. Yum this looks just like La Madeline's tomato soup...I prefer the cashews over the cow too! I love to eat brussel sprouts with Ina Garden's roasted brussel sprout recipe...but it uses oil. Have you ever tried them raw? Try some of the salad recipes from she eats them raw a lot and I never thought about it...I actually prefer them that way.

  2. Crysta- It’s A-MAZING!! Next time I’m going to put some fresh basil in it instead of the parsley. YUM!

    It may take me a while before I try brussel sprouts again. I really, really wanted to like them too!! I’ll have to check out Ina Garten’s one next time… when ever that is! And I should have tried them raw… NEVER would have thought of that!!

  3. Your mother never served them to you, maybe why you didn't like them!! I have tried occasionally and I have NEVER liked Brussels sprouts. There are plenty of other yummy vegetables to enjoy!!!!


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