Okay, let’s give a quick explanation before jumping right into the recipe.

My ideal meal is something filling that doesn’t leave me feeling groggy after words, I can’t have a nap every time I finish eating. So I want to create something that won’t bloat me while also being hearty enough to fill me up for my day ahead. I hope you enjoy this dairy free creamy tomato bisque!

Ingredients:

• 5 Lbs Roma Tomatoes
• 1 medium yellow Onion
• 6 whole garlic cloves, skin on
• 10 sprigs thyme
• 4 sprigs oregano
• .5 cup EVOO
• 1 handful basil
• 2-3 cups Chicken Bone broth
• Salt and pepper to taste
• .5 cup Cashew Cream

Let’s get cooking!

1. To start preheat your oven to 450°F .
2. Prep you cashews to make Cashew cream. All you’ll need to do is put .5 cup of cashews into a bowl and pour over boiling water till it’s covered and let them sit for an hour.
3. Meanwhile, cut your tomatoes into quarters and spread them onto a sheet pan.
4. Also cut your onion into 8ths and add them to the sheet pan with your garlic cloves (skin on), thyme, oregano and toss everything with the olive oil, salt and pepper.
5. Bake for 30-45 minutes until some of the edges on the tomatoes start to get caramelized. Don’t worry if you think it’s burnt. Once out of the oven you’re going to peel the garlic and put everything that is on the sheet pan into a pot with the basil and simmer it with the chicken bone broth for about 15 minutes on medium-low heat.
6. Now that your soup is simmering rinse your cashews and place them into a high speed blender and add half the amount of water to nut ratio. Once the purée is smooth, set aside in a bowl.
7. After your soup is done simmering take the pot off the heat, and fish out your thyme and oregano sprigs before blending the soup. You can to this multiple ways, though I find that it’s quicker and easier to use an immersion blender. If you just have a blender you’ll have to do it in batches, while being a little more cautious due to heat build up in the blender.
8. Fold in the cashew cream to the soup, back in the pot, until fully incorporated. Add seasoning if needed and it’s ready to eat. If you have leftover basil you can be fancy and use it as garnish!

Recipe Recommendations and Notes:

• I find that Organic is your best bet when using fresh vegetables, but just try to make sure your using organic when it comes to the dirty dozen. When eating non-organic produce, there are high traces of roundup and glyphosate, which have and could cause many health problems.
• Another thing, make sure to read the ingredients in the packaged products you buy and make sure they’re free of anything artificial such as colors and flavors. Where are they getting them, or how are they made?
• When it comes to soup, the longer you simmer the stronger the flavor, so time means it’ll be worth every spoonful.