Roasted Tomato Basil Bisque with Pumpernickel Croutons Vegan
Indulge in the comforting flavors of this vegan Roasted Tomato Basil Bisque with Pumpernickel Croutons, a symphony of roasted Roma tomatoes, caramelized onions, and garlic blended with creamy coconut milk and fresh basil. This plant-based soup boasts a velvety texture and vibrant flavor that’s perfect for cozy evenings or upscale dinner parties. The hearty, garlicky pumpernickel croutons, seasoned with nutritional yeast and oregano, add an irresistible crunch, elevating each spoonful. Ready in just over an hour, this dairy-free recipe is easy to prepare, packed with nutrients, and perfect for meal prepping or serving as a starter for a crowd. Whether you're a fan of vegan comfort food or simply a lover of rich, tomato-based soups, this bisque will quickly become a go-to favorite.
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Recipe Information
Ingredients
- 8 whole Roma tomatoes
- 1 medium (chopped) Yellow onion
- 4 whole (peeled) Garlic cloves
- 4 tablespoons Olive oil
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 3 cups Vegetable broth
- 1 cup Coconut milk (unsweetened, full-fat)
- 1 cup (loosely packed) Fresh basil leaves
- 4 slices (cut into cubes) Pumpernickel bread
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Dried oregano
- 2 tablespoons Nutritional yeast
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Cut the Roma tomatoes in half and place them cut side up on the prepared baking sheet. Add the chopped yellow onion and peeled garlic cloves to the baking sheet.
Drizzle 2 tablespoons of olive oil over the vegetables. Sprinkle them with 1 teaspoon of salt and 0.5 teaspoons of black pepper. Roast in the oven for 35 minutes, until the tomatoes are soft and slightly caramelized.
While the vegetables are roasting, prepare the pumpernickel croutons. Preheat a large skillet over medium heat. Add the remaining 2 tablespoons of olive oil to the skillet.
In a mixing bowl, toss the pumpernickel bread cubes with garlic powder, dried oregano, and nutritional yeast until evenly coated.
Add the seasoned bread cubes to the skillet and toast for 5-7 minutes, stirring frequently, until crispy and golden brown. Set aside to cool.
Once the roasted vegetables are done, transfer them to a large pot. Add the vegetable broth and fresh basil leaves to the pot.
Bring the mixture to a gentle simmer over medium heat and cook for 10 minutes, allowing the flavors to meld.
Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer the mixture to a high-speed blender and blend in batches.
Stir in the coconut milk and adjust the seasoning with the remaining 0.5 teaspoon of salt, if needed.
Ladle the bisque into bowls and top with the pumpernickel croutons. Serve warm and enjoy!
Nutrition Facts
Calories |
486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 15.3 g | 77% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1368 mg | 59% | |
| Total Carbohydrate | 46.5 g | 17% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 13.6 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 114 mg | 9% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1246 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
