Tomato season is upon us. Soon, John and I will have an abundance of these tasty gems from our garden. In the meantime, we can find plenty of homegrown versions at our local Farmer’s market. No longer will I have to acquiesce to those tomato imposters in the grocery store. Homegrown tomatoes are the real deal and a true nutrient powerhouse. To make use of our summer tomato harvest, I often enjoy tomato bisque. Hands down, it is one of my favorite summer soups. Not only is the soup delicious, but it is equally easy to make.

Step 1

Cut three of the five tomatoes into small chunks and dice the 1/2 medium onion. Line a roasting pan with foil. Place the tomato/onion mixture on the foil and roast at 425 degrees for 20 minutes. Remove the mixture from the oven and set it aside.

*If you like spice, feel free to add seasoning to the roasted mixtures as I did in the image. I am particularly fond of onion, Italian seasoning, and garlic.

Step 2

Add the almond milk and vegetable broth to a blender, followed by the cashews, the roasted vegetables, and then, the remaining ingredients. Blend until the consistency is smooth. Please note: Please check your blender’s user guide regarding the processing of cashews. For some blenders, the cashews must be soaked first.

Ingredients:

• 5 medium tomatoes (3 roasted and 2 raw)
• 1 cup vegetable broth
• 1 cup unsweetened almond milk
• 1/2 medium white onion
• 1 garlic clove
• 1/2 cup cashews
• 2 Tbsp tomato paste
• 1 vegetable bouillon cube
• 1 tbsp oregano
• 1 tbsp thyme
• 1 tbsp basil
• 1 medium carrot

Step 3

Transfer the ingredients to a saucepan and simmer on low heat for at least 30 minutes.