Categories: Drafts

Fresh Tomato Bisque with Kale Hazelnut Pesto, Vegan, Gluten Free

I did a thing. I took an Ina Garten recipe and veganized it! It’s scandalous, I know.

Ina Garten produces some of the most beautiful and tasty recipes, but they are animal product forward. If you avoid meat, sea food, dairy and eggs, hers are not going to be your go-to recipes. And while I believe in making small changes, here and there, I don’t often go there with Ina. I find too many substitutions change the dynamic of the dish, and at that point it’s best to make your own thing. Why mess with perfection when you can create your own?

But in this wonderful exception, one simple substitution makes this seductive soup totally plant-based, lower in calories, and arguably more delicious. Roasted cauliflower replaces the heavy cream and imparts a deep, rich vegetable flavor. You’ll never miss the dairy!

Serve with vegan tortellini or crusty garlic bread and top with pesto and shaved almond.

Recipe adapted from Ina Garten Cream of Fresh Tomato Soup.

Fresh Tomato Bisque with Kale Hazelnut Pesto

A delicious, dairy free tomato bisque with big flavor and creamy texture.

3 cups cauliflower (florets)
4 tbsp olive oil (divided)
1 large sweet onion (chopped)
2 large carrots (unpeeled and chopped)
2 cloves garlic
4 lb fresh roma tomatoes (approximately 6)
1 tsp maple syrup
1 tbsp tomato paste
4 cups vegetable broth (low sodium)
1 tbsp salt
1 tsp black pepper
1 pinch red pepper flakes (optional, for heat)

Vegan Kale Hazelnut Pesto

1 cup basil (fresh, packed)
1 cup kale (packed, cleaned and stems removed)
1 clove garlic
¼ cup olive oil
3 tbsp roasted hazelnuts
3 tbsp nutritional yeast
¼ cup lemon juice
1 tsp salt
¼ tsp pepper

Preheat oven to 425° and line a half sheet with parchment, foil or a silpat. Toss cauliflower with 2 tbsp olive oil and generous seasoning of salt and pepper. Roast for 30 minutes or until deeply caramelized.
While cauliflower is roasting, heat 2 tbsp olive oil in dutch oven. Add onions, carrot and whole garlic cloves and season with salt. Cook, stirring occasionally until vegetables are soft, about 8 minutes.
Add tomatoes, salt, maple syrup, tomato paste and vegetable broth. Bring to a boil and then lower heat to maintain a simmer for 30 minutes.
When cauliflower is done, remove from oven and add to a blender cup. In batches, puree the soup with the cauliflower until smooth and silky. If using an immersion blender, add the cauliflower to the soup and blend until smooth.
Serve with a dollop of pesto, shaved almond, grilled cheese, or stir in vegan tortellini.

For the Pesto

While soup is simmering, make the pesto by combining all ingredients into a blender or food processor. Add water to thin as needed; adjust salt and pepper to taste.