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
Scale
- 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
