Easy Vegan Tomato Bisque

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This tomato bisque recipe is a family favourite and one I prepare in the morning and allow to simmer for hours. The flavours intensify making a rich and delicious tomato bisque you’d expect to find at your favourite restaurant. Coconut milk replaces heavy cream, but you could also use a handful of cashews or cashew butter. Be sure to use a high speed blender if using whole nuts.

It is gluten free, plant based, healthy and made with clean real food ingredients.

What I love about this simplified version is that all ingredients (except coconut milk) are literally tossed into a medium pot, the results are perfection. You get to go about your day and spend less than 5 minutes before serving blending and seasoning.

Tomatoes

I used organic “fire roasted” diced tomatoes, but you can use your favourite variety (diced, crushed, whole).

Vegetable Broth

I like to make my own broth. I keep all my vegetable scraps in a freezer bag. When the bag is full I add a couple cups of water and simmer all day. The fun step (and invite your kids to help with this, they will love it) is squeezing out the broth from the veggies. I use a nut mylk bag, but you can also you a fine mesh strainer and your hands. Alternatively, buy an organic version from your supermarket.

Coconut Milk

I purchase organic non ‘gum’ coconut milk, but you can use dried coconut powder and add some water to reconstitute it.

Nut version

If you use cashews to replace the coconut milk, be sure to soak them while your soup is simmering. This will help make the mixture extra-creamy, but can easily be skipped.

Oil free

I didn’t use any oil in this recipe, instead I like to drizzle a little olive oil to each bowl after serving.

For help with stocking your kitchen I made a free Healthy Habits Shopping List download for you.

Want more healthy plant based soup recipes?

Check these out:

Easy Vegan Tomato Bisque

Ingredients

1 large can fire roasted tomatoes (24 ounces)
4 stalks celery, roughly chopped
3 carrots, roughly chopped
1 small yellow onion, roughly chopped
6 cloves garlic, peeled, chopped
4 cups veggie stock
6 ounces coconut milk (about half a can)
2 sprigs thyme, leaves only
1/4 cup fresh basil or 1 tbsp dried basil
1 tsp dried oregano
1/4 tsp red chili peppers
2 tbsp tomato paste

Instructions

Prepare all ingredients except coconut milk and add to a medium pot. Bring to a boil, then reduce to a simmer to flavours to intensify for an hour or longer.
When you are ready to serve, add coconut milk and use either an immersion blender or upright blender to blend until smooth. Taste, add salt and pepper to your liking. Serving hot. Will keep for up to 3 days in an airtight container in the fridge, or freeze.

If you try this soup, let me know! I’d love you to pin it on Pinterest or share it on Facebook. Post your re-creation on Instagram. (tag me @amandavs and #amandavs), I’d love to see your creations.

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