This rich, creamy and flavorful vegan tomato bisque is dairy-free topped with delicious “cheesy” popcorn for an added crunch! Pairs perfectly with vegan grilled cheese.
Add oil to heavy soup pot and bring to medium-high heat. Add onion and salt, stirring to coat. Cook for 6-7 minutes, then add garlic. Cook for another two minutes. Then, squeeze each tomato over the pot, using hands to smoosh, and add each tomato and juices to pot, including juices in can. Add thyme and black pepper. Bring to a boil, then reduce to a simmer and cover. Cook for 30 minutes.
Remove sprigs of thyme, and carefully add tomato mixture to a blender. Add tofu, then blend on medium for 20 seconds. Stir, then blend on high for 1 minute until completely smooth. Taste, and add more salt if needed.
To make popcorn, place vegetable oil in a large pot with a tight-fitting lid. Place over medium-high heat, and let get hot. Test by adding one kernel to see if it sizzles. When a kernel sizzles, add all popcorn.
Cover with lid and let heat, shaking periodically. Once popcorn begins to pop, shake frequently. Remove from heat when there are more than 3 seconds between pops.
When popcorn has been removed from heat, add salt and nutritional yeast and toss thoroughly
Use popcorn to garnish soup and serve.
This recipe was created for our “50 Plates of Tofu Campaign” for the state of Indiana.