Creamy Vegan Tomato Bisque

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

5 from 5 votes

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!

Prep Time20

Cook Time40

Total Time1

Course: Soup

Cuisine: American

Servings:

Calories: 291kcal

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

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Instructions

Coat the bottom of a large pot with the olive oil and place it over medium heat.
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.
Add the garlic and continue cooking for 1 minute, until very fragrant.
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.
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.
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.
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.
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.
Stir in the coconut milk and season it with salt and pepper to taste. Reheat it on the stove if needed.
Ladle into bowls, sprinkle with chives, and serve.

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