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Tomato Bisque with Cashew Cream

Trisha Yearwood
  • 550 minutes
  • Serves 6

INGREDIENTS

1

Bay leaf

1

Carrot, medium

1

stalk Celery

3 cloves

Garlic

1

Onion, medium

1 tbsp

Parsley, fresh

1 tsp

Picked fresh thyme, leaves

1 28 ounce can

Tomatoes, whole fire-roasted

5 cups

Vegetable stock

1 1/2 cups

Cashew cream

1/4 cup

Vegan margarine

2 tbsp

All-purpose flour

2

Salt and freshly ground pepper

2 cups

Cashews, whole raw