Vegan Tomato Bisque ~
Rich and creamy without a drop of dairy! Homemade vegan tomato soup is easy to make with simple ingredients.
Ready to serve in under 20 minutes!
Easy Vegan Tomato Soup Recipe
I like this creamy vegan tomato soup because it’s perfect for rainy or cold winter days. And while you can never go wrong with the classic grilled cheese sandwich and homemade tomato soup combination, this creamy tomato soup also pairs especially well with brunch foods such as Tofu and Broccoli Frittata and Vegan Tofu Benedict Florentine.
Ingredients for Vegan Tomato Bisque
(Full ingredient amounts are listed on the printable recipe card below.)
- 2 tablespoons Olive Oil
- 1/2 cup Shallot, chopped – Yellow onion will also work just fine.
- 2 tablespoons + 2 teaspoons Garlic, minced
- 1 (28-ounce) can Fire-Roasted Tomatoes – Fire-roasted tomatoes give a nice hint of smokiness that isn’t there with plain diced tomatoes.
- 1 (11-ounce) can Full-Fat Coconut Milk is an excellent replacement for the heavy cream found in traditional bisque recipes and helps to cut the acidity of the tomatoes. Look for the thick coconut milk that comes in a can. I usually find it on the Asian or Indian specialty foods aisle. Light coconut milk is not recommended for this recipe.
- 1/2 cup Raw Cashews – Cashews are mild enough to add creamy texture without tasting ‘nutty.’
- 1/2 cup Water – Or vegetable broth.
- 1/4 teaspoon Salt
- 1/8 teaspoon Ground Black Pepper
How to Make Creamy Vegan Tomato Bisque Soup
STEP ONE: Begin with the aromatics. Into a medium pot over medium heat, add the olive oil. When the oil is hot, add the shallot. Cook for 2 minutes, stirring frequently until softened. Add the garlic and continue cooking for 1 additional minute.
STEP TWO: Add the remaining ingredients. Into the pot, add the tomatoes, coconut milk, cashews, water, salt, and black pepper. Bring to a boil, then reduce the heat to low. Simmer for 5 minutes.
STEP THREE: Blend. Pour the soup into a high-speed blender or food processor and puree until the consistency is smooth. Alternatively, an immersion blender can be used to puree the soup right in the pot.
STEP FOUR: Serve. Adjust the seasoning to taste and serve hot.
Storage
- Let the soup cool completely then store in an airtight container in the refrigerator for 4-5 days. (Great for meal prep!)
More Vegan Soup Recipes You’ll Love!
- Pumpkin Tomato Soup
- Green Chile Rice and Black Bean Soup
- Creamy Black Bean Taco Soup
- Vegan Vegetable and Orzo Soup
- Fresh Tomato Soup
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Ingredients
- 2 tablespoons olive oil
- 1/2 cup shallot
- 2 tablespoons + 2 teaspoons garlic minced
- 28 ounces fire-roasted tomatoes diced
- 11 ounces full-fat coconut milk
- 1/2 cup unsalted cashews
- 1/2 cup water
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Into a medium-size soup pot over medium heat, add the olive oil. When the oil is hot, add the shallot. Cook for 2 minutes, stirring frequently until softened. Add the garlic and continue cooking for 1 additional minute.
- Into the pot, add the tomatoes, coconut milk, cashews, water, salt, and black pepper. Bring to a boil then reduce the heat to low. Simmer for 5 minutes.
- Pour the soup into a high-speed blender and puree until the consistency is smooth. Alternatively, an immersion blender can be used to puree the soup right in the pot.
- Adjust the seasoning to taste and serve.
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