Tomato Bisque

Tomato Bisque

vegan ~ gluten-free ~ dairy-free ~ egg-free

Serves: 10 to 12
Total Time: 45 minutes (includes prep)
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue

Tomato Bisque! Smooth and creamy… just perfect for soup season. I’m in love with this Tomato Bisque soup and it is so very simple to make. I use the San Marzano style tomatoes in this recipe because they are thick. I also used fire roasted diced tomatoes for added flavor. You can also swap with San Marzano tomatoes, if you prefer. The San Marzano tomatoes are perfect for a bisque. It makes for a heavier soup… this is a bisque after all, which should be super creamy. I recommend that you adjust your seasonings to include the sweetness to taste. I used maple syrup in this recipe but have also used raw cane sugar in the past. Don’t skip the sweetness as you need this to cut the acidity of the tomatoes. Enjoy a warm bowl of goodness with this Tomato Bisque recipe!

Ingredients:
1 Small Sweet Onion, chopped
4 Carrots, chopped
4 Stalks of Celery, chopped
1 Tbsp Garlic, minced
2 Tbsp Extra Virgin Olive Oil or Avocado Oil
2 Tbsp Vegan Butter (I used Earth Balance)
2 (28oz cans) San Marzano Whole Tomatoes
2 (28oz cans) Fire Roasted Diced Tomatoes
1 Bunch/Handful of Fresh Basil, julienne (divided – reserve additional to serve)
1 Quart of Vegetable Broth
1/4 Cup Maple Syrup or Sugar (I used maple syrup)
1/2 to 1 Tbsp of Italian Seasoning
A pinch of Crushed Red Pepper Flakes
1/2 Cup Heavy Cream (I used Califia brand-Heavy Whip Substitute)
Salt/Pepper to taste
To serve: Fresh Basil and Vegan Heavy Cream

Directions:
-In a large heavy pot, add your oil, garlic, and crushed red pepper flakes. Heat over medium-high heat and cook for about 2 minutes.
-Next, add the onions, carrots, celery, fresh basil, and vegan butter (Earth Balance). Reduce heat to low and cook for about 5 minutes until veggies are softened.

-Add in all the tomatoes, maple syrup/sugar, Italian seasoning, and vegetable broth. Stir to combine. Bring soup to a boil, then reduce heat to low, cover, and allow soup to cook for 20 minutes.

-Next, add half a cup of heavy cream. Then with an immersion blender/stick blender or in a blender – blend the Tomato Bisque soup until smooth.

-To serve, garnish with additional cream and fresh basil or croutons.
-Enjoy!

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We absolutely love soup season! I can make a soup weekly if you let me. Warms the soul. I have a number of soup recipes for you to check out.

Click on the soup titles below for the recipe links.

Dumpling Miso Soup

Sopa de Fideo sin Carne – this is a Puerto Rican soup recipe that is similar to a vegetable soup.

French Onion and Kale Soup

Vegetable Ramen Soup

You can also search the word “soup” on my website to find these recipes.