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.
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.