Vegan Tomato Bisque Soup

Indulge in the creamy, velvety goodness of Vegan Tomato Bisque Soup, a plant-based twist on a comforting classic. This rich and flavorful soup features oven-roasted Roma tomatoes, caramelized to perfection, blended seamlessly with sautéed onions, garlic, and a fragrant mix of dried basil and smoked paprika. A touch of full-fat coconut milk adds luxurious creaminess, while a hint of maple syrup balances the tangy depth of tomato paste and canned diced tomatoes. Perfect for cozy weeknight dinners, this dairy-free and gluten-free soup is simmered to perfection in just under an hour. Garnish with fresh basil for a vibrant finish and pair with crusty bread or a vegan grilled cheese for a satisfying, wholesome meal.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

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.

Step 3

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.

Step 4

Add the minced garlic and cook for another 1–2 minutes until fragrant.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Stir in the coconut milk and maple syrup. Return the pot to low heat and cook for an additional 5 minutes, stirring occasionally.

Step 9

Taste the soup and adjust the seasoning with more salt or pepper if needed.

Step 10

Serve hot, garnished with chopped fresh basil if desired. Pair with crusty bread or a vegan grilled cheese for a complete meal.

Nutrition Facts

Serving size	(2038.4g)

Amount per serving	% Daily Value*
Calories	1438.4

Total Fat 105.1g	0%
Saturated Fat 59.2g	0%
Polyunsaturated Fat 8.2g
Cholesterol 7.9mg	0%
Sodium 4643.3mg	0%
Total Carbohydrate 113.7g	0%
Dietary Fiber 31.3g	0%
Total Sugars 55.4g
Protein 28.8g	0%

Vitamin D 0IU	0%
Calcium 385.0mg	0%
Iron 17.3mg	0%
Potassium 4472.5mg	0%

*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.

Source of Calories

Fat: 62.4%

Protein: 7.6%

Carbs: 30.0%