The Edgy Veg

Non-Dairy Creamy Tomato Bisque Recipe

On a rainy day with a couple of sniffles in bed, the soup that gets me through the day is a bowl of creamy homemade tomato bisque with a side of perfect grilled cheese. I know on those days when you feel low-energy, you just want something simple but gourmet to bring a little joy to your day. I have the best homemade “beginner-friendly” Vegan Tomato Bisque Recipe that you can easily make with ingredients you might already have at home.

If you need a little extra self-care today, you can turn your grilled cheese into cheesy croutons by cutting them into small pieces.

Overall, this vegan tomato bisque soup is a creamy and delicious homemade soup you can take to go in a thermos or freeze overnight to for your meal prep. 

Alternative ways to make this recipe:

You can add any of your favorite toppings like grilled cheese croutons, parsley, or even crispy chickpeas. Tomato Bisque is such a flexible dish you can eat with almost anything.

Related Recipe: Vegan Broccoli Potato Soup

Tomato Bisque

How do you make tomato bisque vegan? It is super simple. You make it the same way you would make a traditional tomato bisque, but swap out the heavy cream for a vegan alternative. Jump to the recipe card below.

How many servings does this make?

Approximately 4 servings.

How long will this last?

Tomato bisque leftovers can be stored in an air-tight container in the fridge for up to 4 days. You could also freeze it to keep it as an easy dinner on hand.

Related Post: Vegan Soup Recipes

 

INGREDIENTS FOR TOMATO BISQUE (VEGAN):

KITCHEN EQUIPMENT:

5.0 from 1 reviews
Vegan Tomato Bisque
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Vegan
Serves: 4 servings
Ingredients
Instructions
  1. In a medium saucepan over medium heat olive oil and sauté onion ad garlic for 1 minute.
  2. Add celery, a pinch of salt, basil, thyme, and crushed tomatoes and cook for about 5 mins or until onions are translucent.
  3. Add vegetable broth, and maple syrup and bring to a boil. Immediately reduce heat to a simmer. If you're short on time cook for 20 minutes. If you have time, cook for 40 minutes.
  4. Using a stand or immersion blender, blend until smooth.
  5. Stir in cream until combined. Season with pepper and salt to taste.
  6. Serve with a swirl of cream, chopped parsley and grilled cheese sandwiches or grilled cheese croutons.
Nutrition Information
Serving size: 1 serving Calories: 360 Fat: 25.7g Carbohydrates: 17g Sugar: 9g Fiber: 4.5g Protein: 11.2g

Hey welcome to The Edgy Veg – we veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over… y’know animals or their by-products. We hope you enjoy this tasty vegan recipe!


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Made this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It truly helps me & I really appreciate any support! Feel free to share your food photos on social and tag me @edgyveg so I don’t miss it! 

 

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