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+ servings
5 from 1 vote
Overhead View of Two Bowls of Tomato Soup Topped with Basil Leaves and Avocado Cream
Vegan Tomato Bisque with Avocado Pesto Cream
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 

This creamy vegan tomato bisque is made with ripe summer tomatoes blended with dairy-free milk and topped with a dollop of garlicky avocado pesto.

Course: Soup
Cuisine: American
Servings: 4
Author: Alissa
Ingredients
For the Tomato Bisque
  • 2 tbsp. olive oil
  • 1 medium onion diced
  • 6 cups diced tomatoes seeded
  • 2 cups unflavored soy or almond milk
  • 2 tbsp. nutritional yeast
  • 1 tsp. salt
  • 1 tsp. pepper
For the Avocado Pesto Cream
  • 1 ripe avocado pitted and peeled
  • juice of 1 lemon
  • 2 tbsp. pesto
  • ¼ tsp. salt
Instructions
Make the Tomato Bisque
  1. Heat olive oil in a large saucepan over medium heat. Add onion and sauté until softened, about 5 minutes.
  2. Add tomatoes and cover. Cook about 10 minutes.
  3. Uncover tomatoes and cook until reduced to about 2 cups, about 25 minutes, stirring occasionally.
  4. Add milk, salt, pepper and nutritional yeast. Stir to blend
  5. Transfer to food processor and process until smooth. Do this in batches if needed.
  6. Return to burner and cook just until heated throughout.
Make the Avocado Pesto Cream
  1. Place all ingredients in food processor and blend until smooth.
Serve
  1. Divide soup into bowls and top with a generous amount of avocado pesto cream.