Creamy Vegan Tomato Bisque Recipe

5 from 81 votes

You're going to love this warm and comforting vegan tomato soup! It's easy to make using simple ingredients you probably already have on hand. A must-make for a chilly winter night.

Prep Time5

Cook Time30

Total Time35

Course: Appetizer, Soup

Cuisine: All

Diet: Low Calorie, Low Fat, Vegan, Vegetarian

Servings: cups

Calories: 110kcal

Author: Deborah

Equipment

Immersion Blender optional
Blender optional

Ingredients

2 tbsp olive oil extra virgin
3 medium onions chopped
2 large carrots chopped
6 cloves garlic minced
84 oz crushed tomatoes 3-28 0z cans
2 cups vegetable broth
1 tbsp dried basil
1/2 tsp red pepper flakes
1.5 cups coconut milk full-fat is best
sea salt and black pepper to taste
fresh basil for garnish

US Customary - Metric

Instructions

In a large pot or Dutch oven over low to medium heat, sauté the onions, carrots, and garlic in olive oil for about 5-10 minutes, or until they start to soften.
Add crushed tomatoes, vegetable broth, dried basil, and red pepper flakes. Increase heat. Bring to a boil, the reduce heat and simmer, uncovered, for 20 minutes.
Add to blender and blend to your desired consistency. You may need to blend in batches if using a high speed blender. You can also use an immersion blender, if you have one.
Place back in the pot on low heat. Stir in coconut milk, sea salt and pepper. Bring to a gentle simmer until heated through. Ladle into bowls. Garnish with fresh herbs and a swirl of coconut milk. Enjoy!

Notes

Be sure to use quality canned tomatoes when making this easy vegan tomato soup recipe. I love using San Marzano tomatoes, but remember, not all San Marzano tomatoes are authentic. To be sure, look for the official Italian DOP seal and the seal of the San Marzano consortium on the label.
You can make this soup creamier by adding more coconut milk and blending longer. Conversely, you can leave it chunky by blending very little, or not at all.
For roasted tomato soup using fresh tomatoes, placed halved tomatoes on a parchment lined baking sheet. Drizzle with olive oil. Sprinkle with sea salt and pepper and roast at 375F/177C for 30-45 minutes. Once out of the oven, follow the instructions using the roasted tomatoes instead of canned.

Nutrition