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Creamy Vegan Tomato and Cauliflower Bisque

A comforting and soul-soothing dish featuring creamy textures and rich flavors, ideal for family gatherings or cozy evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 head head of cauliflower, chopped
  • 2 cans cans of diced tomatoes (14 oz each)
  • 1 medium onion, chopped
  • 2 cloves cloves of garlic, minced
  • 2 cups vegetable broth
  • 1 cup coconut milk Can substitute with almond milk or cashew cream.
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Fresh basil for garnish Optional

Method
 

Cooking Instructions
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onion and sauté for about 5 minutes, until it turns translucent.
  3. Add the minced garlic and sauté for another minute until fragrant.
  4. Add the chopped cauliflower to the pot and stir everything together.
  5. Let it cook for about 5 minutes, allowing the cauliflower to soften slightly.
  6. Pour in the two cans of diced tomatoes and the vegetable broth. Stir well to combine.
  7. Bring the mixture to a boil, then reduce to a simmer.
  8. Let it simmer for approximately 15-20 minutes, or until the cauliflower is tender.
  9. Using an immersion blender, carefully blend the soup until smooth.
  10. Stir in the coconut milk and season with salt and pepper to taste. Let it simmer for another few minutes.
  11. Ladle the bisque into bowls and garnish with fresh basil. Serve hot, and enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months. Thaw in the fridge overnight and reheat on the stove over medium heat.