Roasted Red Pepper Bisque

This is a slight variation of Tal Ronnen’s Tomato Bisque, creamy & yummy!

In large pot, melt 4 tbsp of vegan margarine or Earth Balance. Add:

1 chopped onion

1 chopped carrot

1 chopped celery stock

3 garlic cloves

Cook & stir for 10 minutes

Add 2 tbsp flour and stir for 2 mins.

Then add:

5 cups veggie stock

1 28-ounce can roasted red peppers

1 tbsp fresh thyme

1 bay leaf

1.5 cups cashews (soak in water for the night before if you can)

Ground pepper & salt

Bring to a boil, cool and cream in food processor. The strain through a strainer so that you’re left with a creamy and smooth bisque.

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