clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
tomato soup

Vegan Tomato Bisque Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Natalie Way
  • Total Time: 30 to 35
  • Yield: 4 to 6 1x
  • Diet: Vegan


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 😉


  • 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.


  •  chopped walnuts for topping


  1. Heat up olive oil in large stock pan over medium heat. Add onion and garlic and cook until onion is translucent.
  2. Add whole tomatoes, fire roasted tomatoes, tomato paste, vegetable broth, maple syrup, and seasonings.
  3. Bring soup to a boil. Once boiling turn heat down and cook uncovered for 25 minutes.
  4. Remove soup from heat. Use a immulsion blender to blend up soup until smooth.
  5. Whisk in canned coconut cream and season with additional salt and pepper if desired.
  6. Serve and top with chopped walnuts.


*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