Vegan Tomato Bisque Recipe for a Creamy Healthy Meal

There’s something incredibly comforting about a warm bowl of tomato bisque, especially when it’s made entirely plant-based. This vegan tomato bisque recipe combines the rich, tangy flavors of ripe tomatoes with creamy coconut milk and aromatic herbs, delivering a luscious texture without any dairy.

Whether you’re seeking a hearty lunch, a cozy dinner starter, or a nutritious snack, this tomato bisque is guaranteed to satisfy your cravings and nourish your body.

Perfect for chilly evenings or whenever you want a quick yet elegant meal, this bisque is easy to make and uses simple ingredients you probably already have in your kitchen. Plus, it’s gluten-free, soy-free, and fully vegan, making it suitable for almost any dietary preference.

Let’s dive into this delicious recipe that will soon become a family favorite!

Why You’ll Love This Recipe

This vegan tomato bisque is a wonderful blend of simplicity and flavor. Here’s why it stands out:

• Rich and Creamy: Thanks to coconut milk and cashews, the bisque has a velvety texture without cream or butter.
• Fresh and Flavorful: Roasting the tomatoes and garlic enhances the natural sweetness and depth of flavor.
• Healthy and Nourishing: Packed with antioxidants from tomatoes and immune-boosting garlic and herbs.
• Quick and Easy: Ready in under 40 minutes, perfect for busy weeknights.
• Versatile: Enjoy it as a soup, dip, or sauce for other dishes.

Ingredients

• 2 lbs ripe tomatoes (Roma or vine-ripened), quartered
• 1 medium onion, chopped
• 4 cloves garlic, peeled
• 1 cup raw cashews, soaked for 2 hours and drained
• 1 cup canned coconut milk (full-fat for creaminess)
• 2 cups vegetable broth (low sodium preferred)
• 2 tablespoons olive oil
• 1 tablespoon tomato paste
• 1 teaspoon smoked paprika
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper, to taste
• 1 tablespoon maple syrup (optional, balances acidity)
• Fresh basil leaves, for garnish

Equipment

• Sharp chef’s knife
• Cutting board
• Baking sheet
• Large saucepan or pot
• Blender or immersion blender
• Measuring cups and spoons
• Mixing bowls
• Wooden spoon or spatula

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. Prepare the vegetables: Place the quartered tomatoes, chopped onion, and whole garlic cloves on the baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, dried basil, and oregano. Toss gently to coat evenly.
3. Roast the veggies in the preheated oven for 25-30 minutes, until tomatoes are soft and slightly caramelized at the edges.
4. While the vegetables roast, soak the cashews in warm water for at least 2 hours (or use hot water for 20 minutes if short on time). This softens them for blending.
5. Once the tomatoes and garlic are roasted, transfer them to a large pot. Add the tomato paste, smoked paprika, vegetable broth, and maple syrup if using.
6. Simmer the mixture over medium heat for 10 minutes to allow the flavors to meld.
7. Drain the cashews and add them to a blender along with the coconut milk.
8. Carefully transfer about half of the tomato mixture to the blender with the cashew and coconut milk mixture. Blend until completely smooth.
9. Pour the blended mixture back into the pot and stir well. Use an immersion blender to puree the remaining tomato mixture in the pot for a chunkier texture, or blend all together for an ultra-smooth bisque.
10. Adjust seasoning with salt and pepper to taste. If the bisque is too thick, add a splash more vegetable broth or water until desired consistency is reached.
11. Heat the bisque gently over low heat for another 5 minutes, stirring occasionally.
12. Serve hot garnished with fresh basil leaves and a drizzle of olive oil or coconut cream for extra richness.

Tips & Variations

“For a smoky twist, try adding a chipotle pepper or smoked sea salt to the bisque during blending.”

• Make it spicy: Add a pinch of cayenne pepper or red chili flakes for a gentle heat.
• Herb swap: Fresh thyme or rosemary can replace basil and oregano for a different flavor profile.
• Nut-free option: Substitute soaked sunflower seeds for cashews to keep it allergy-friendly.
• Extra veggies: Toss in roasted red bell peppers or carrots for added sweetness and color.
• Storage: Keep leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
• Serving texture: Blend fully for a smooth bisque or pulse less for a heartier, rustic soup.

Nutrition Facts

Serving Suggestions

Tomato bisque is incredibly versatile and pairs beautifully with a variety of dishes. Here are some ideas to make your meal complete:

• Serve with crusty vegan bread or a soft loaf like the Vegan Bread Machine Recipe for Soft, Delicious Loaves to soak up every last drop.
• Top with a swirl of Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes for an extra creamy touch.
• Pair with a fresh salad from the Peruvian Vegetable Recipes for Flavorful Healthy Meals collection to brighten the meal.
• Use as a base for a vegan pasta sauce or dip for roasted vegetable sticks.

Conclusion

This vegan tomato bisque recipe is a shining example of how simple ingredients can transform into something truly special. Its rich, creamy texture and vibrant tomato flavor make it a perfect comfort food that’s also nutritious and easy to prepare.

Whether you’re a seasoned vegan or simply someone looking to add more plant-based meals to your routine, this bisque is sure to become a staple.

Making this recipe is not just about the delicious results—it’s about enjoying the process of roasting, blending, and seasoning to your heart’s desire. Keep experimenting with herbs and spices to make it your own.

And if you love this tomato bisque, be sure to explore other delightful recipes like our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious or the Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas for more wholesome, flavorful dishes.

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