soups

Smoky Vegan Tomato Bisque Soup

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Ingredients:

  • 1 28 oz can of crushed tomatoes

  • 1 14 oz can of diced or crushed tomatoes

  • 1/3 cup cashews soaked for several hours, or covered in water and microwaved for 3 minutes, then drained

  • 2/3 cups water

  • 1 cup water plus 1 teaspoon low sodium Better Than Bouillon, or 1 cup vegetable broth

  • 1 large yellow onion

  • 2 teaspoons minced garlic

  • 1 teaspoons dried thyme

  • 1/2-1 teaspoon smoked paprika

  • 1 teaspoon dried parsley

  • 1 teaspoon salt

  • pepper to taste

Instructions:

  1. Dice onion. Heat a small sauce pan on medium heat with a teaspoon of oil. Add the onion and garlic and saute until the onion is translucent.

  2. Add the onion, and both cans of tomatoes to a high speed blender, or food processor. Blend until the mixture is smooth. Transfer mixture to a large pot, or dutch oven.

  3. If using Better Than Bouillon, whisk it into the the 1 cup of water and add to the pot. If using vegetable broth, add it to the pot. Bring the pot to a boil, then reduce heat to a simmer.

  4. In the same blender or food processor you used for the tomatoes, (no need to even rinse) add the soaked and drained cashews, and the 2/3 cups of water. Blend until completely smooth. Add the cashew cream to the pot with the tomatoes.

  5. Add the seasonings, and stir. Allow soup to simmer for about 20 minutes, stirring occasionally.

  6. Serve garnished with fresh herbs, or vegan parmesan cheese.

serves 4-6

Loaded Vegan Baked Potato Soup

I love this loaded baked potato soup because it is a quick, easy, and filling dinner if you are pressed for time. You could easily use leftover baked potatoes, or prep some baked potatoes over the weekend for an ever quicker weeknight dinner! Use whatever toppings you have on hand for this hearty, delicious soup, that will leave you full, and satisfied!

I love this loaded baked potato soup because it is a quick, easy, and filling dinner if you are pressed for time. You could easily use leftover baked potatoes, or prep some baked potatoes over the weekend for an ever quicker weeknight dinner! Use whatever toppings you have on hand for this hearty, delicious soup, that will leave you full, and satisfied!

Ingredients:

  • 4-5 russet baking potatoes

  • 4 cups of plant based milk

  • 1/3 cup all purpose flour

  • 1 small yellow onion, finely diced

  • 2 cups water

  • 1/2 cup vegan sour cream

  • 2 teaspoons low sodium vegetable Better than Bouillon

  • 1/2 teaspoon black pepper

  • 3 tablespoons vegan butter

Optional Toppings:

  • chives, or diced green onions

  • vegan cheese shreds

  • coconut bacon

  • vegan sour cream

instructions:

  1. Wash potatoes. Pierce through each one a few times with a sharp knife. Place on a baking sheet, and bake at 400 degrees for 30 minutes, or until a knife will easily pierce through the potatoes. Remove from oven, slicing each potato open to allow to cool.

  2. Heat a large pot, or dutch oven on medium heat on your stove top. Add 1 tablespoon of butter, then add the onions, and cook until soft, and translucent.

  3. Add the other 2 tablespoons of butter allow to melt. Next, sprinkle the 1/3 cup of flour over the onions. Allow the flour to cook for a few minutes, and incorporate with the melted butter.

  4. Whisk in the milk, water, and Better Than Bouillon, and reduce heat to low. Let soup simmer, and thicken for about 15 minutes, stirring occasionally.

  5. Once the soup has thickened, scrape out the insides of the potatoes into the pot. Use the back of a wooden spoon to mash up the pieces of the potato a bit once in the pot.

  6. Stir in the sour cream, pepper, and extra salt if you think it needs it. Let simmer for another 10-15 minutes.

  7. Serve soup topped with diced green onions, more sour cream, vegan cheese shreds, or coconut bacon.

Serves 4-6