Enjoy a bowl of this tasty Vegan Tomato Bisque Soup. Filled with rich and creamy tomato and herb flavors.
Cozy up with this delicious Vegan Tomato Bisque Soup! Tomato soup is such a fun classic that takes me back to some of my favorite childhood memories. Growing up it was always such a treat, especially when mom made grilled cheese sandwiches for dipping. I know how nice it is to have those quick but yummy go to meals during those busy week nights, and this vegan tomato soup is just that.
This Dairy-Free Tomato Soup recipe is incredibly creamy, flavorful, and easy to make. Filled with rich comforting tomato and herb flavors, and topped with crunchy walnuts for a nice nutty – earthy touch. All you need is a couple cans of tomatoes, a few pantry staples, a can of coconut cream, and dinner is served in a little over 30 minutes. Pair with grilled cheese, focaccia, a side salad, or even a baked potato. The perfect quick and easy weeknight dinner that the whole family will love!
Ingredients To Make Dairy-Free Tomato Soup
- olive oil
- white onion
- garlic
- canned whole peeled tomatoes
- canned crushed fire roasted tomatoes
- tomato paste
- vegetable broth
- pure maple syrup
- oregano
- garlic salt
- black pepper
- paprika
- dried basil
- red pepper flakes
- canned coconut cream
- walnuts for topping
Other Fun Toppings To Try
- fresh basil
- dairy-free cheese
- croutons
- diced cucumber
- green onions
- crackers
- pine nuts
- pumpkin seeds
- avocado
- bacon bits
Looking for more delicious soups? Check out this Vegan Leek and Potato Soup
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Vegan Tomato Bisque Soup
- Total Time: 30 to 35
- Yield: 4 to 6 1x
- Diet: Vegan
Description
Enjoy a warm comforting bowl of this Vegan Tomato Bisque Soup. Bursting with delicious tangy tomato flavor, with a smooth velvety creamy texture. It’s gluten-free, vegan, and no one can tell 😉
Ingredients
- 2 tbsp. olive oil
- 1 medium white onion- diced
- 4 garlic cloves- minced
- 1 28.oz can whole peeled tomatoes in juices
- 1 14 oz. can crushed fire roasted tomatoes we used Muir Glen or regular diced fire roasted tomatoes.
- 2 tbsp. tomato paste
- 3 cups vegetable broth
- 2 tbsp. pure maple syrup
- 2 tsp. oregano
- 1 tsp. garlic salt
- 1/2 tsp. black pepper
- 1/4 tsp. paprika
- 1/4 tsp. dried basil
- 1/4 tsp. red pepper flakes
- 1 5.4 oz. can of coconut cream
- more salt and pepper to taste if desired.
Topping
- chopped walnuts for topping
Instructions
- Heat up olive oil in large stock pan over medium heat. Add onion and garlic and cook until onion is translucent.
- Add whole tomatoes, fire roasted tomatoes, tomato paste, vegetable broth, maple syrup, and seasonings.
- Bring soup to a boil. Once boiling turn heat down and cook uncovered for 25 minutes.
- Remove soup from heat. Use a immulsion blender to blend up soup until smooth.
- Whisk in canned coconut cream and season with additional salt and pepper if desired.
- Serve and top with chopped walnuts.
Notes
*add another half can of coconut cream if you desire a little extra creaminess.
- Prep Time: 10-15
- Cook Time: 25
- Method: blend
- Cuisine: dinner
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Happy Blessed Day!
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