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ANIMAL-FREE SOUS-CHEF PRIME CONTENT SOUP VEGETABLES

Cauliflower Tomato Pepper Bisque

CAULIFLOWER TOMATO PEPPER BISQUE

Sauteed sweet yellow and red peppers combined with San Marzano tomatoes, tomato soup and red roasted peppers. Make it creamy with plain plant yogurt. Season with garlic, basil, tarragon, a touch of liquid smoke and lime juice. Oh, and don’t forget the CAULIFLOWER SHELLFISH!

Makes 21 cups

2 T. extra virgin olive oil

1 lg, sweet yellow pepper, cored and cut into 1/2-3/4 inch squares

1 lg. sweet red pepper, cored and cut into 1/2-3/4 inch squares

1 t. salt

1 t. garlic powder

1 t. smoked paprika

fresh grind black pepper to taste


50 oz. can Campbell’s Condensed Tomato Soup (not the cream of tomato) plus 1 can water

28 oz. can San Marzano whole peeled tomatoes in puree – squeeze tomatoes with clean hands as you insert them into pot

2 c. bite size cuts CAULIFLOWER SHELLFISH

16 oz. jar sweet red roasted peppers including liquid in jar, cut into 1/2 inch squares

24 oz. container plain plant yogurt – I used Forager brand

1 T. garlic powder

1 T. smoked paprika

2 t. dried basil

1 T. dried tarragon leaves

1/2 t. ground allspice

1/2 t. celery seed

1 T. liquid smoke

2 T. bottled lime juice

1 T. salt plus to taste

fresh grind black pepper to taste


1- In extra-large soup pot, over medium heat, melt oil.

2- Add yellow and red peppers plus salt, garlic, smoked paprika and black pepper. Saute till edges begin to soften and centers become tender.

3- Add remaining ingredients stirring after each addition. Bring to soft boil, then reduce heat to low and cook several minutes or till done to your liking.

4- Serve plain or top with fresh breadcrumbs, dried in low temperature oven till crisp, then pan-fried with a little oil or margarine. Salt and pepper to taste. Store in jar when cooled.

5- Or, make these perfect crumbs for a special treat.

HALF AND HALF BREADCRUMBS

The perfect bread crumb topping. You don’t even need to broil it. Just apply and serve whatever you’re serving it over. Plain Panko crumb mixed with fresh potato breadcrumbs, pan-fried in equal amounts of extra virgin olive oil and margarine. Salt and pepper to taste and that’s all there is to it!


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SHARON shares her work worldwide with no payment or conditions, so all people may have access to the totality of her work via the internet!

Thank you for being part of that dream of accessibility for all!

  • If you liked Cauliflower tomato Pepper bisque, drop a dime on the diamond!





By Sharon Lee Davies-Tight, artist, writer, chef

AFC GLOBAL™. Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior GLOBAL™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. Global Word Chef™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

One reply on “Cauliflower Tomato Pepper Bisque”

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