This lobster bisque soup is probably one of our favourite soups we’ve ever had, vegan or not. Lobster bisque is a French recipe that is traditionally made by boiling lobster shells to make a broth and of course adding lobster. Amazingly, this bisque still has that seafood taste and creaminess that you’d expect from a lobster bisque. We absolutely recommend you try this one out!

Before we went vegan we used to occasionally visit Red Lobster. We always loved their bisque, it’s what made us fall involve with cream-based chowders. Once we created this masterpiece of a soup, we realized you don’t need to use seafood to achieve that classic taste. We used lobster mushrooms for this recipe because of their resemblance to lobster meat. To make sure the soup had that classic “seafood” taste we blended in some sheets or Nori (seaweed)! We can honestly say we prefer this soup over the traditional lobster bisque versions out there. Not just because no lobsters were harmed but because of the taste as well! We hope you find this soup as delicious as we did and share the recipe with your friends and family!

For more of our favourite soups made vegan, click here!

“LOBSTER” BISQUE

Recipe by plantbasedrelationshipCourse: Lunch, DinnerCuisine: French

Servings

4

servings

Prep time

15

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 2 cups of roughly chopped lobster mushrooms

• 1 tbsp of avocado oil

• ½ of a sweet onion (diced)

• 3 – 4 cloves of garlic (minced)

• ½ tsp of dried thyme

• 3 cups of low sodium vegetable stock

• 1 cup of cashew milk

• 1 cup of raw cashews

• 2 cups of water

• 1 large sheets of dried nori

• 1 tbsp of vegan butter

• ¼ cup of vegan friendly white wine

• ½ tsp of paprika

• 1 cup of tomato puree

• ¼ cup of nutritional yeast

• 2 tbsp of your favourite vegan cashew cheese

• Diced green onions for garnish

• Salt and pepper to taste

Directions

• Heat a large pot on medium heat and add your vegan butter and avocado oil.
• Next, throw in your diced onions, minced garlic and chopped lobster mushrooms.
• Stir constantly for a few minutes to make sure your garlic doesn’t burn. Once your mushrooms become soft, remove a few pieces for a garnish.
• Deglaze your pan by adding in your white wine. Cook for a few minutes until it’s almost all evaporated.
• While you wait, blend your raw cashews with your water. Add to pot.
• You can now add all your remaining ingredients to the pot! (except your diced green onions and garnish lobster pieces) Stir well to combine.
• Bring the soup to a low simmer and add crumbled dried nori sheet. Carefully pulse with a hand blender. You want the soup to be rich and creamy. It should turn a nice orange colour.
• Simmer on low for roughly 20 – 25 minutes. The soup should become thicker as the cashews cook. If the soup becomes too thick for your liking just add a splash more cashew milk!
• Serve in a large bowl and top with your lobster mushroom chunks and diced green onions. Enjoy!