Sunday, June 27, 2010

Leftover Week: Creamy Tomato-Veggie Bisque

This soup may require supervision while eating, due to it's dangerous levels of tastiness. Please eat at your own risk. Alright, with that out of the way...
I have to admit that I did not plan what happened in my high speed blender last night. I blame it completely on food fate, and I am so glad that I decided to write it down too! You might remember me mentioning in a recent post that one of my most favorite soups from my pre-AtV days is Split Pea. Well, my other favorite soup is Tomato Bisque. Back in the day I made a wicked Tomato Bisque with the perfect hint of spice, and of course (like my Split Pea soup) I'd almost always make an enormous batch so I could eat it for days on end. I got no shame people!! It was with no intention but to use up some leftover veggies that I happened to recreate this beloved soup, with an AtV twist. I was so surprised I could hardly stand it! So I sat down, and ate two bowls.
Creamy Tomato-Veggie Bisque
Makes 2-3 Servings. See below for specific Water measurements for Food Processor & Blender
1 c Cherry Tomatoes - sliced in half and packed
7 Sun-dried Tomatoes - soaked in warm water for 10 minutes or until soft
1/2 c Cashews - soaked 2 hours
1/2 c Celery - chopped
1/4 c Bell Pepper - chopped
1/4 c Zucchini - peeled & chopped
**2 Tbsp of your favorite Pesto
1 clove Garlic
4 Tbsp Apple Cider Vinegar
2 heaping Tbsp Medjool Date paste //or// 4 Medjool Dates soaked in warm water fro 10 minutes
Water: Food Processor --- 1/2 to 3/4 c
Water : High Speed Blender --- 1 c 
Puree all of the ingredients for 10 minutes in Food Processor, until smooth and creamy
Puree all of the ingredients for 3 to 5 minutes on High Speed Blender on high, until creamy and warm
Add to your pureed soup:
1 tsp Onion powder
1 tsp Oregano dried
1/2 tsp Celery Seed ground
1/2 tsp Lemon Pepper
Cayenne to taste
Sea Salt to taste (you really don't need to add any!)
Look at that messy bowl!
Enjoy your soup plain, or add some fresh chopped veggies. In my bowl I added fresh Corn, Avocado, diced Red Onion and Bell Pepper.



  1. I bet the sundried tomatoes would make the salt unnecessary. This looks stunning! Gotta try it.

  2. Yeah, I think it's the combo of sundried tomatoes and fresh garlic that give it the salty kick, and the vinegar too. :)
    And stunning? Really? Wow - I was thinking this is the sloppiest pic I think I've ever posted here...mainly because I took them so hurriedly - I just couldn't wait to eat it!

  3. Oops - I woke up last night and realized that I had left out a very important ingredient! Just fixed it. :)

  4. This recipe looks incredible...good thing you added the disclaimer:)


    I'm saving your recipe! I will let you know how it turns out when I make it :D

  6. Oooooh I second Amy, this looks way amazing! LOVE me some tomato bisque

  7. Split pea soup is one of my very most favorite comfort foods. Sometime while you're down to the house I'll show you the handwritten recipe card I got when I asked my Swedish Mormor (I'll explain that one to you sometime too) She literally translated it from her Swedish thinkng brain into written English, I don't follow it precisely, but yummy! Especially the second, third and following days as it 'matures'. You also have to add prepared mustard just before you eat it, then magic happens!