Vegan Tomato Bisque Soup
Indulge in the creamy, comforting flavors of this Vegan Tomato Bisque Soup, a plant-based twist on a classic favorite. Featuring oven-roasted Roma tomatoes for a rich, caramelized depth, this recipe combines vibrant vegetable broth, creamy coconut milk, and aromatic spices like smoked paprika and basil to create a luscious, dairy-free bisque that’s packed with both flavor and nourishment. Sweetened lightly with maple syrup and blended to velvety perfection, it’s an inviting dish that’s ideal for cozy dinners or pairing with crusty bread or a vegan grilled cheese. Ready in under an hour with easy prep and serving up to four, this wholesome tomato soup is perfect for anyone seeking a comforting, vegan-friendly meal.
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Recipe Information
Ingredients
- 8 whole Roma tomatoes
- 2 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 4 cloves, minced Garlic
- 3 cups Vegetable broth
- 1 14-ounce can Canned diced tomatoes
- 1 cup Full-fat coconut milk
- 2 tablespoons Tomato paste
- 1 teaspoon Maple syrup
- 1 teaspoon Dried basil
- 1 teaspoon Smoked paprika
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons, chopped (optional, for garnish) Fresh basil
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Cut the Roma tomatoes in half lengthwise and place them on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle with a pinch of salt. Roast in the oven for 25 minutes or until soft and slightly caramelized.
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for 5–7 minutes until softened and translucent.
Add the minced garlic and cook for another 1–2 minutes until fragrant.
Add the roasted tomatoes, vegetable broth, canned diced tomatoes, tomato paste, dried basil, smoked paprika, salt, and black pepper to the pot. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes, allowing the flavors to meld together.
Remove the pot from heat and use an immersion blender to carefully blend the soup until smooth. Alternatively, transfer the soup in batches to a countertop blender, blending until smooth and returning it to the pot.
Stir in the coconut milk and maple syrup. Return the pot to low heat and cook for an additional 5 minutes, stirring occasionally.
Taste the soup and adjust the seasoning with more salt or pepper if needed.
Serve hot, garnished with chopped fresh basil if desired. Pair with crusty bread or a vegan grilled cheese for a complete meal.
Nutrition Facts
Calories |
1438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.1 g | 135% | |
| Saturated Fat | 59.2 g | 296% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 4643 mg | 202% | |
| Total Carbohydrate | 113.7 g | 41% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 55.4 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 385 mg | 30% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 4472 mg | 95% | |
*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.
