Advertisement
Tomato and Basil Bisque Shooters
Makes 25 to 30 shooters
Carrot and cashew add a subtle sweetness to this full-flavoured, creamy tomato soup that’s effortlessly transformed into a simple and vibrant appetizer. Served hot or cold, this soup pairs perfectly with garlic croutons, mini grilled cheese triangles, or parmesan crisps and can easily be made a day ahead.
Advertisement
Ingredients
- 1/3 cup (80 mL) raw cashews
- 1 cup (250 mL) boiling water
- 1 Tbsp (15 mL) avocado oil
- 1/2 cup (125 mL) diced yellow onion
- 2 garlic cloves, minced
- 3 cups (750 mL) + 1/2 cups (125 mL) vegetable broth, divided
- 1/2 cup (125 mL) finely chopped carrot
- 28 oz (796 mL) can finely chopped tomatoes
- 1/3 cup (80 mL) roughly chopped fresh basil
- 1/4 tsp (1 mL) sea salt
- 1/8 tsp (0.5 mL) black pepper
Directions
01
To small bowl, add cashews and boiling water. Let soak while preparing soup.
02
To large soup pot on low to medium heat, add avocado oil and onion and sauté for 5 minutes, or until translucent. Add garlic and sauté for a further 1 minute. Add 3 cups (750 mL) vegetable broth and carrot and bring to a boil. Reduce to a simmer for 10 to 15 minutes, or until carrots are fork tender. Add tomatoes and basil and stir.
03
Remove pot from heat and carefully transfer tomato mixture to high-speed blender. Blend until smooth. Reserve 1 cup (250 mL) tomato mixture; return remaining amount to pot.
04
Drain water from cashews and rinse. Add to high-speed blender and blend with reserved tomato mixture until smooth and creamy. Add to pot and whisk.
05
Add reserved 1/2 cup (125 mL) vegetable broth to high-speed blender and blend on high to remove any remaining cashew mixture. Add to pot and whisk. Season with salt and pepper, and bring to desired temperature.
