Vegan Tomato Bisque ~
Rich and creamy without a drop of dairy!
This luscious tomato soup is easy to make with only a handful of ingredients.
Ready to serve in under 20 minutes!
What To Serve With Tomato Bisque:
While you can never go wrong with the classic grilled cheese and tomato soup combination, this tomato bisque also pairs really well with brunch foods such as Tofu and Broccoli Frittata and Vegan Tofu Benedict Florentine.
Ingredients, Tips, and Substitutions:
(Full ingredient amounts are listed on the printable recipe card below.)
- olive oil
- shallot – Yellow onion will also work just fine.
- garlic
- fire-roasted tomatoes – Fire-roasted tomatoes give a nice hint of smokiness that isn’t there with plain diced tomatoes.
- full-fat coconut milk – This is the thick coconut milk that comes in a can. I usually find it on the Asian or Indian specialty foods aisle.
- cashews – Cashews are mild enough to add creaminess without tasting ‘nutty’.
- water
- salt
- ground black pepper
How to make Vegan Tomato Bisque:
STEP ONE: Begin with the aromatics. 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.
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 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.
Enjoy!
More quick and easy soup recipes:
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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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