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    You are here: Home / Soups / Creamy Vegan Tomato Bisque

    LAST UPDATED: September 14, 2020 • FIRST PUBLISHED: September 14, 2020

    Creamy Vegan Tomato Bisque

    Jump to Recipe Print Recipe
    Vegan Tomato Bisque

    This silky vegan tomato bisque is made with creamy coconut milk and seasoned with a touch of Old Bay. Easy to make and super comforting when topped with crispy croutons!

    Bowl of Vegan Tomato Bisque Topped with Croutons and Herbs, with Water Glass and Spoon on the Side

    Sometimes I come up with what I think is a great idea for a recipe only to get all tripped up when it comes to execution.

    In this case the idea was seafood bisque. I've never seen a vegan seafood bisque recipe, and people really love seafood bisque. I felt like I needed to veganize it.

    But how? I mean, for one thing I have absolutely no clue what seafood bisque tastes like. 

    But seafood isn't the only thing people put into bisques! Tomato bisque is a thing, and it's generally not vegan. And I actually know what it's supposed to taste like! So I veganized good old tomato bisque, but seaseoned it up much like one might season seafood bisque. It was delicious!

    Vegan Tomato Bisque Ingredients

    Vegan Tomato Bisque in a Blue Pot with Wooden Spoon

    Here's what you'll need:

    • Olive oil
    • Sweet onion
    • Celery
    • Carrots
    • Garlic
    • White wine
    • Flour
    • Canned tomatoes
    • Old bay seasoning
    • Thyme
    • Cayenne pepper
    • Vegetable broth
    • Bay leaves
    • White miso paste (optional!)
    • Coconut milk
    • Salt and pepper
    • Chives (optional!)

    How to Make Vegan Tomato Bisque

    Bowl of Vegan Tomato Bisque Topped with Chives

    Start by heating up your olive oil in a large pot. Once it's hot, add the onion, celery, and carrots. Sweat the veggies for about 10 minutes, until they begin to soften up. Now add the garlic and cook everything for about a minute more. Pour in your white wine, bring it up to a simmer, and let it cook until most of the liquid has cooked off.

    Collage Showing First Two Stages of Making Vegan Tomato Bisque: Sweat Veggies and Add Wine

    Now begin sprinkling in the flour, a bit at a time, stirring all the while so the flour evenly coates the veggies. Cook everything for about a minute.

    Now stir in your tomatoes, Old Bay, thyme, cayenne pepper, broth, bay leaves and miso. Bring the mixture to a simmer and let it cook for about 20 minutes, until the liquid reduces a bit.

    Collage Showing Steps 3-6 for Making Vegan Tomato Bisque: Add Flour, Add Broth, Add Tomatoes and Spices, and Simmer

    Take the pot off of the burner. It's time to blend! Be sure to remove your bay leaves before blending.

    I used an immersion blender, but you could also transfer it to a food processor or blender in batches. Always be super careful when blending hot liquids! Blend it until it's silky smooth, then stir in the coconut milk, and season the soup with salt and pepper to taste.

    Collage Showing Final Two Steps for Making Vegan Tomato Bisque: Blend and Add Coconut Milk

    You can place it back on the burner to heat it back up if needed.

    Ladle your soup into bowls. I topped mine with an extra swirl of coconut milk, some croutons, and fresh chives.

    Dig in!

    Bowl of Vegan Tomato Bisque with Croutons, with Water Glass and Napkin in the Background

    Vegan Tomato Bisque Tips & FAQ

    • Can this soup be made gluten-free? Probably! Try subbing an all-purpose gluten-free blend for wheat flour.
    • Does this soup taste like coconut? Not to me! The spices and acidity of the tomatoes disguise the flavor pretty well. Having said that, if you hate the taste of coconut, you may want to substitute a different non-dairy milk. Cashew or soy would be my choices.
    • Leftover storage: leftovers will keep in a sealed container in the fridge for about 3 days. I haven't tried freezing it, but I think it would hold up just fine!
    • Where can I buy miso paste? Check you supermarket's international foods section, or an Asian market. If all else fails, buy it online.
    • Is there a substitute for the miso paste? The miso adds some flavor, but you can leave it out if needed. You'll probably just need to season your soup with a little extra salt.
    • Is there a way to reduce the sodium in this soup? Sure! Try using reduced sodium vegetable broth and tomatoes, and reducing or omitting the miso paste.
    • Not all white wine is vegan. Check with Barnivore to ensure the brand you choose is!
    • Looking for more creamy vegan soup recipes? Try my blackened cauliflower soup, cream of asparagus soup, or roasted butternut squash soup.

    Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

    Bowl of Vegan Tomato Bisque Topped with Croutons and Herbs, with Water Glass and Spoon on the Side
    5 from 3 votes
    Print

    Creamy Vegan Tomato Bisque

    This silky vegan tomato bisque is made with creamy coconut milk and seasoned with a touch of Old Bay. Easy to make and super comforting when topped with crispy croutons!

    Course Soup
    Cuisine American
    Prep Time 20 minutes
    Cook Time 40 minutes
    Total Time 1 hour
    Servings 4
    Calories 291 kcal
    Author Alissa Saenz

    Ingredients

    • 1 tablespoon olive oil
    • 1 ½ cups diced sweet onion
    • 2 medium celery stalks, diced
    • 2 medium carrots, diced
    • 3 garlic cloves, diced
    • ¾ cup dry white wine
    • 2 tablespoons all-purpose flour
    • 1 ½ cups vegetable broth
    • 2 (14 ounce or 400 gram) cans diced tomatoes
    • 2 teaspoons Old Bay Seasoning
    • 1 teaspoon dried thyme
    • Pinch cayenne pepper
    • 2 bay leaves
    • 1 tablespoon white miso paste
    • 1 cup full-fat coconut milk
    • Salt and pepper, to taste
    • Fresh chives, for serving
    US Customary - Metric

    Instructions

    1. Coat the bottom of a large pot with the olive oil and place it over medium heat.

    2. Give the oil a minute to heat up, then add the onion, celery and carrots. Cook the veggies, stirring frequently, until they begin to soften up, about 10 minutes.

    3. Add the garlic and continue cooking for 1 minute, until very fragrant.

    4. Stir in the white wine and bring it to a simmer. Allow the wine to cook until most of the liquid has evaporated, about 5 minutes.

    5. Begin sprinkling in the flour, a bit a time, stirring after each addition to coat the veggies. Cook the flour and veggies for about 1 minute, stirring constantly.

    6. Begin adding the broth, a bit at a time, stirring in each addition to blend it with the flour. Once all the broth has been added, stir in the tomatoes, Old Bay, thyme, cayenne pepper, bay leaves, and miso.

    7. Raise the heat and bring the mixture to a boil. Lower the heat and allow it to simmer for about 20 minutes, until slightly thickened and the veggies are soft.

    8. Remove the pot from heat. Remove and discard the bay leaves. Use an immersion blender to blend the soup until smooth. Alternatively, you can blend it in batches in a blender or food processor, then return it to the pot.

    9. Stir in the coconut milk and season it with salt and pepper to taste. Reheat it on the stove if needed.

    10. Ladle into bowls, sprinkle with chives, and serve.

    Nutrition Facts
    Creamy Vegan Tomato Bisque
    Amount Per Serving (1.5 cups)
    Calories 291 Calories from Fat 151
    % Daily Value*
    Fat 16.8g26%
    Saturated Fat 11.8g59%
    Sodium 1146mg48%
    Potassium 749mg21%
    Carbohydrates 22.5g8%
    Fiber 4.3g17%
    Sugar 10.2g11%
    Protein 6.1g12%
    Calcium 61mg6%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Mj says

      October 24, 2020 at 9:58 pm

      5 stars
      Made this tonight - love it! Easy with some zip to it. I was intrigued by the choice of Old Bay seasoning but it turned out really good. Another keeper!

      Reply
    2. Ã…N says

      November 13, 2020 at 10:07 pm

      I love this recipe.

      Reply
    3. Katie Boje-Becker says

      February 21, 2021 at 10:04 pm

      Hi, if you have to make this the night before eating, does it reheat well? Love your recipes!

      Reply
      • Alissa Saenz says

        February 28, 2021 at 11:22 am

        Thank you! Yes, it reheats great!

        Reply
    4. Mike says

      February 20, 2022 at 6:17 pm

      5 stars
      Made it tonight and ate it with some homemade sourdough toast. It was great!

      Reply
    5. Jennifer Renton says

      April 01, 2022 at 5:26 pm

      5 stars
      We love this vegan tomato bisque recipe. It's delicious with salad and good bread. We have added it to our regular soup rotation. Would highly recommend.

      Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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