The most luscious vegan tomato soup out there! Delicious, creamy, rich tomato bisque that is dairy-free, oil-free and comes together in less than an hour!
VEGAN TOMATO BISQUE
If there is one food at the very top of my list that I love to eat above all things, it would be soup. I am the type of person who could eat soup every single day of the year, whether it’s freezing outside or burning up in the middle of summer. I love holding a warm bowl of soup in my hands, sitting on the couch and savoring every single bite. It’s so simple, yet something I enjoy immensely. This vegan tomato bisque is a new favorite.
The majority of my recipes are super simple and rather quick. Some require a bit more time, like my Smoky White Bean Potato Stew and the super popular Spicy BBQ Lentil Loaf. Sometimes, the extra time require is necessary for a particular recipe. But during the week, and most days, I need things quick.
BEST VEGAN TOMATO SOUP
So, when I was reminiscing about the Tomato Bisque I used to devour back in my pre-vegan days, I wanted it immediately. But I wanted it easy and simple. It really is the most delicious vegan tomato soup I’ve ever had.
I served it with some broiled bread and omg, it was as enjoyable to me as eating chocolate, for real. I love tomato soup. You could also make it classic by serving it with this amazing vegan grilled cheese!
I love the tangy bite from the tomatoes and the creaminess and slight sweetness that balances out the tangy tomatoes. You would never believe that it is dairy-free and oil-free. It’s just like I remembered.
So, to create that creaminess and slight sweetness that a truly good tomato bisque has, I used a teensy bit of pure maple syrup and cashew butter! Cashew butter is also the secret to my 20 Minute Vegan Alfredo.
This recipe is ridiculously easy, you simply chop up some onion, 3 carrots and some garlic and throw everything into the pot and cook. Blend until creamy and serve. That’s it. Couldn’t be easier. I also have a little tip for you, if you don’t already do this. I buy bags of onions, then chop them all up, measure them all out each by 1 cup and keep them stored separately in ziplock bags (1 cup in each bag) in the freezer for quick dinner time. So, for this soup I just grabbed a baggy and threw it in my pot. So, all I had to do was the carrots and garlic, which just took like 3 minutes. From start to finish, it is all ready in less than an hour.
While it’s cooking, slice up some bread and broil it and you are good to go. I was in such a happy place eating all of this.
MORE VEGAN SOUP RECIPES
- Vegan Sweet Potato Soup
- Low-Fat Smoky Broccoli Potato Soup
- Red Lentil Curry Soup
- Sweet Potato Broccoli Cheese Soup
- Chunky Potato and Zucchini Soup
- Vegan Creamy Zucchini Soup
- Creamy Vegan Lentil Lemon and Turmeric Soup
- Vegan Black Bean Soup
- 8 Ingredient Lentil Soup (Reader fave!)
Best Vegan Tomato Bisque
Ingredients
- 1 cup (140g) packed finely chopped yellow onion
- 3 long carrots (peeled and thinly sliced in rounds (140 g, should be about 1 cup sliced)
- 1 tablespoon (12g) minced garlic (3-4 large cloves)
- 3 cups (720g) salt-free or low sodium tomato puree/sauce
- 2 cups (480g) low-sodium vegetable broth
- 1/2 tablespoon Italian herb seasoning (red pepper-free and salt-free)
- 1/2 teaspoon smoked paprika
- salt & pepper (1/2 to 1 teaspoon fine sea salt and 1/4 teaspoon black pepper) The salt amount will really vary depending on the broth and tomato sauce used. Start with 1/2 teaspoon.
- 1 tablespoon (20g) pure maple syrup
- 1/4 cup (64g) RAW cashew butter with no added oil (I make my own here) OR use raw cashews (scant 1/2 cup (64g)
NOTE
- If you are allergic to cashews, then I would suggest adding 1/2 cup cooked/mashed gold potato instead at the end when blending. I would ONLY suggest this if allergic, as the cashew butter is what makes this soup so darn creamy and amazing. It's not going to be quite the same with the potato, nor have that slight sweetness, so you may need extra syrup if you go the potato route. I have not tested it with the potato, so please let me know if you try it!
Instructions
- Add all of the ingredients, except the cashew butter to a pot. If using whole cashews, add them to the pot as well, as they will soften as the soup cooks. Stir well and turn to high heat.
- Bring it to a boil and once it starts boiling, stir once more and then cover with a lid and turn the heat down to medium-low. Cook covered on medium-low for 20-25 minutes or until the carrots are very soft. Cooking this long really creates depth of flavor, as well. Stir a couple of times during and to check on the carrots.
- Once the carrots are tender, turn the heat off. Very carefully pour the soup into a blender, it's HOT! (I used my Vitamix) and add the cashew butter (if using instead of whole cashews). Blend on high until completely smooth and creamy. Taste and add anymore salt or dried herbs. Mine didn't need anymore salt because my tomato puree already had mild salt. Feel free to adjust.
- Pour into bowls. Serve with toasted bread or this grilled cheese!
This looks so creamy, Brandi! 🙂 I love tomato soup and I’ll definitely try your recipe soon!
Thank you so much Sina!
WowWoWOW!! Love those photos again, Brandi!!
This soup looks awesome, plus I think I need to check out that miraculous cashew butter too 😀
So kind of you, thank you so much Howie for the compliments!
This looks amazing Brandi! I’m glad to read it works great subbing the cashews with tofu, I think that’s how I’ll try it too. I can’t wait to give this a try!
That looks amazing! Brandi, you photography skills are beyond amazing. I literally crave this now!! I wish you would like closer! xxxx
Aww thank you so much Hedi! You are way too sweet!
I just made this for my wife and she was so impressed. Our tastebuds are still dancing! Thanks so much for sharing an awesome recipe. Delicious! I’ll post a pic on Instagram.
Wonderful Mike! I’m so happy to hear that you and your wife both loved it so much, thank you so much for making it!
I made this tonight and it was incredible! This is by far the best soup I have ever had! It tastes like it came from a restaurant! The best part is my husband and preschool age kids loved it too!
Thank you SO much Gina for such wonderful feedback! Wow! What a compliment, thank you very much for making it and your sweet comment!
Hi! Thanks so much for this recipe, my kids asked for more!!
I wanted to let you know that I subbed Tofu for the Cashew Butter and it was creamy and delish!
Keep posting!!! 🙂
So awesome to hear the tofu subbed wonderfully in place of the cashew butter! Thank you so much for letting me know! SO glad it was a hit!
This bisque looks totally delicious. I am a massive cashew butter fan and always have a jar on the go. It’s so versatile and perfect for so many recipes as you have proved here.
Thank you so much Mel! It’s been a huge hit already, really tastes better than the dairy version I used to eat, so I think you’d love it too, especially since you love cashew butter!
I made this soup tonight and couldn’t be happier! I have been craving a creamy tomato soup so much but thought I would never find a vegan one. It was easy to make, I followed the recipe exactly and just want to thank you so much for sharing it.
Can’t wait to make it for my non vegan friends. They will be amazed.
Yay! So happy to hear this Mary! We are pretty much obsessed with it around here, my hubby and I used to LOVE the dairy version from La Madeleines so he was amazed at it too, haha! Thank you for the feedback!
I love blender soups and creamy tomato soup is a must all winter long!
Easy, fast, and healthy soup is the best. This sounds so perfect for a cold winter night. And I love the tip about freezing pre-cut onions. Thanks, Brandi!
Thank you Linda! Oh, no problem! It saves SO much time. I do the same with peppers, bell peppers and jalapenos. Makes for fast dinners, which I need. 🙂
Short sweet and yummy
I’m a soupoholic and they save so much money using up vegetables that have past their prime.
Tomato is one of my own favorite throw together too.
I’m thinking of using this tonight and I’ll add a little lentil to the mix and call it a meal.
Ohhhh yeah!
Merry Christmas Brandi ❤
Thank you so much Angela!! Merry Christmas!
Oh, man!!! I’m totally drooling!!! Soup is our absolute favorite…which is why we have a day of the week dedicated to making soup. I NEED to try this! It looks insanely creamy and I’m pretty sure I’d devour a couple bowls in a sitting. I hear ya on the toddler 24/7 situation…I wouldn’t change it for the world, but quick meals are a definite must! Looks amazing, Brandi!
Thank you so much Mandy! It’s soooo good, I hope y’all love it!
Mmm… cashew butter makes everything better 🙂 Beautiful soup!
Thank you so much Audrey! And I’m glad you love the rustic look (saw your FB comment)! Thanks sweet lady!
Brandi, this soup reminded me immediately of Le Madelon’s. It is that good. As Im sure you know, that means a lot. It tastes as if it has pounds of cream in it, but is dairy free and super yummy with just a hint of sweetness. Everyone, including my 14 yr old son, loved it.
Thank you so much Estee! I’m so happy you loved it better than la Madeleine’s! I saw your pic and comment on Facebook about it and I’m so happy your hubby and son both loved it too! And like I said on Facebook, so ironic you mentioned la Madeleine because that is the exact one I used to devour all the time and loved so much. I definitely love this one more too, doesn’t hurt that it is healthier too! Thank you for making it so fast!
This looks absolutely delicious! My 4yr old loves anything with tomatoes so this will be perfect for him 🙂 PS: Made your Vegan Alfredo twice last week 🙂
Woohoo, you rock Vanessa! So happy to hear you all are loving the alfredo so much, so wonderful!
I actually very rarely eat soup. It’s not that I don’t like it, it’s more like the rest of my household doesn’t see it as a full meal and I’m just too lazy to cook two things for dinner 😀 but this one looks so rich and creamy!!! I need to give this one a try and see what my other half has to say about it. If your past recipes are any indication, it’s going to be an easy win 🙂 Plus I love how fast it comes together!!!
Aww that’s so sweet of you Lucie! And thank you for your kind comment on Facebook about the photos. Oh gosh, I could live off soup, lol! Plus, if a soup is hearty enough, especially many I make with potatoes, it most definitely fills you up as a full meal 🙂
Wow that looks amazing and comforting and delicious. Yummy. I will make it with potatoes for myself but I can have my friends try it with cashews. Looks like it is going to be another fabulous and delicious recipe. Thanks so much. 🙂
Hi Christina! Thank you! It’s so delicious! Definitely try it with the potato and let me know! The flavor will still be delicious, just less rich!
I will certainly let you know. I wanted to make this recipe last night actually but I ran out of time because of last minute holiday errands. So I am going to make the soup tomorrow or Wednesday and I will for sure let you know how it comes out with potatoes. I am very much looking forward to this recipe the weather is perfect for it. 🙂
Don’t know if you saw the review above but one reader made it with tofu (instead of cashews) with success! I personally haven’t tried it but I do know tofu can make things creamy too. 🙂
DELICIOUS! I’m with you about soup. I always say if I were to request my last meal it would be some kind of soup! LOL! Carrots in tomato soup is soooo good. Bring a lovely sweetness. And I love that you used cashew butter. How easy!
Thank you Jenn! Yes, I made another one in the past with sweet potatoes instead (super low-fat) and it was good, but not NEARLY as good as this one. I agree, the sweetness from the syrup and cashew butter and carrots are so necessary to balance all that acidity from the tomatoes…nothing worse than too much tomato!
You are so sneaky with that cashew butter, but so smart! The fact that it just takes one pot and one blender and 30 mins means even I would do it. And that’s saying something for a savory recipe. I think the toast sticks are drawing me in too. I love bread with soup, brings in that dip like vibe 🙂 The carrots make for such a wonderful color and I’m sure flavor as well! None of your recipes are really hard, but I’m loving the super easy style 🙂
Haha, thank you Natalie! I was dipping lots of breadsticks in it, SO GOOD!! One of my favorite soups I’ve created to date now…funny, it was on the fly just like my alfredo and they both were with cashew butter and turned out amazing! I usually am not successful on first attempts, lol!
How clever to use cashew butter for creaminess instead of whole cashews!
Thank you so much Becky! I know they are technically the same thing, but I don’t know how to describe it, it just tastes slightly different and creamier. Cashews release it’s oils as it’s turning into cashew butter so it just tastes better when adding to things, versus just blending up straight cashews right away.
Brandi – I love all your recipes – simple with lots of flavors. You are awesome. Happy Holidays!
That is so sweet Nancy, thank you! I love simplicity!!
This sounds amazing…I would try it with the cashew butter
Thank you! I like it better than the rich dairy version I used to get at restaurants!
Mmmm yea! Some good toasty bread and this soup….cuddled up on the coach 😉 PERFECT weekend lazy meal!
Yes, I agree, perfect for lazy and rushed days!
I love that you add cashew butter to this soup, as you know that is one of my favorite nut butters. How cool is that you making are homemade version. I love all the ingredients in this recipe, from the carrots to the tomato sauce which adds so much flavor to the soup. All your pictures make me so hungry, these look so inviting and stunning as always and that color is incredible, beautiful. I’m always up for easy and fast recipes! 🙂 I mean I have no desire to stand long in the kitchen and then only to eat when I’m starving! 🙂
You are so sweet Florian! So kind of you to say all that, I’m so happy you love these pictures! I love the color of this soup too!
So great! I am an expat living in Ho Chi Minh City, Vietnam, so health foods are a little difficult to come by. I had everything for this recipe except for the cashew butter! I was able to find roasted cashew butter (for an arm and a leg) with sea salt. I tried this in the recipe, and it still tasted great!! I also was not able to get my hands on maple syrup so I used 1 tablespoon of brown sugar instead. And added one yellow potato to the mix to thicken up the soup. Even with these modifications, it turned out wonderfully. So delicious and healthy. Thank you!