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!
Just finished making and its the best tasting tomato bisque Ive ever had. No dairy required! Thank you so very much for sharing this treasure of a recipe!
Yay Drew!! Thank you so much for the amazing feedback! This is my favorite bisque I’ve ever had as well, so I’m thrilled you agree! Thank you again for taking the time to leave a review!
Great! I tripled the recipe for a large group, worked out fine (kept the garlic at 1tbsp, tho). Rave reviews.
And yes, using an immersion blender makes the process even easier/faster/less scald-y.
Thanks!
That is so wonderful to hear Dan, so happy it pleased your large crowd! Awesome! Thank you so much for the feedback!
Wow this looks like a bowl of heaven! Love nutbutter in soups and stews 💚
Thank you so much Karoline!
I usually don’t leave comments on recipe websites, but I have to say that this is the BEST homemade tomato soup that I have ever made in my life! I used leftover tomatoes from my garden, and they worked just as well as using a tomato puree! I also used almond butter instead of cashew because that is what I had on hand, and the consistency and taste is amazing beyond belief! Thank you so much for posting this wonderful recipe! 🙂
This got major thumbs up from hubby and me. I actually have never had tomato soup that I can recall. I made it for my mom (who I was visiting) who adores tomatoes–but we loved it so much I want to make it again when I get home. Yum girlie–perfection!
Brandi, I feel like I’m stalking your website! I just posted yesterday on your brownies recipe and now I am posting on here! Haha! I just made this tomato bisque soup today and it’s DELISH! It reminds me of Panera’s tomato soup. Once again you did it again!!!
Thank you so very much Lindsay! I’m so happy you are stalking my site, haha, and loving my recipes so much! I LOVE hearing from you and reading your feedback! SO keep them coming! So happy you loved this!
Brandi-I finally made this and it turned out fabulous! The cashew butter made this so rich and creamy! Even my husband, who is not a fan of traditional tomato soup, enjoyed this! I served it with toasted spelt sandwich bread (again, your recipe) and it was wonderful! Thank you for these amazing recipes!
Yay! I’m so happy to hear that Lacey! Makes me even happier to hear you made it with my sandwich bread too, so awesome! Thank you for the feedback!!
Yummy, Yummy, Yummy! Life couldn’t be better when I am serving this soup! Even my omnivore fronds love it. Need to figure out a cheezy sandwich to go with it. Oooh, what an addition that would make. We have been having beautiful weather, but rain may be coming at the end of the week. Guess what I will be making for dinner! Thank you for our wonderful recipes!
So awesome to hear this is such a hit, thank you so much for the amazing feedback!
Brandi!!! This soup was aaaahhhhmazing!!! I’m talking lick-the-bowl-clean kind of amazing. I love how quick this was to throw together and the fact that it has plenty of veggies in it. SO creamy, too! My only complaint was not doubling the recipe…it didn’t live to see a second day. Willow approved, too, which is huge considering she’s insanely picky about tomato soup! The color of this soup was also amazing…so bright and vibrant. Just wonderful, my friend! Can’t wait to make it again! xoxo
Yay! Thank you so much for the awesome feedback Mandy! I’m so happy you loved it so much, that made my day! We can’t get enough of it either! Thanks so much for making it and sharing it on Instagram too! 🙂
Oh my goodness, this soups is AMAZING! I’ve been vegan for nearly a year now and one of the things I really miss over here in the UK is Heinz’s cream of tomato soup. It was always one of my favourite winter comfort foods but I’ve been unable to find a vegan version or even a vegan recipe. When I saw your photos for this soup I knew I had to try it as it looks just like it. So I finally got round to making it last night and it is!! It’s so delicious!
I made a couple of amendments.. I didn’t have any cashew butter so I used 1/3 cup of cashews instead (I couldn’t be bothered pouring the hot soup in to the Vitamix so I just used an immersion blender and it worked fine, I didn’t even soak the cashews!) I also halved the maple syrup and salt and it was perfect.
It’s the best soup ever as not only is it delicious and healthy but it also has the added bonus of being so quick and easy to make 🙂
Thank you SO much for this recipe! Even my hubby who says he doesn’t like tomato soup stole a bowl and loved it!
So wonderful to hear Lianne! I’m so happy you and your hubby loved this soup so much! I love hearing the feedback, so thank you for letting me know!
Made this soup not long ago & it was a hit! SO yummy. I followed your suggestion to use mashed golden potatoes if needing a substitute for the cashew butter – it turned out great!
I just finished making this soup and I am blown away. It is hands down the best tomato soup I have had or made. I try out a lot of recipes online but this was delicious and I felt the need to leave a comment. This soup was super easy, simple ingredients, and quick. This is your second recipe I have tried and I am truly impressed. Can’t wait to try more recipes.
Wow, thank you so much Karla for the feedback! You made my day! I’m so happy you loved it so much, thank you!
I’ve just made up a batch of this soup in my Morphy Richards soup maker and it turned out perfectly! (For those of you with the soup maker you know you have to meet and certain minimum and maximum for it to work out – the ingredients listed provided the perfect amount.) I had to use roasted cashew butter as it’s all I had on hand, but it’s absolutely delicious and done in just 21 minutes. I added the cashew butter in the last three minutes of the soup maker’s cycle and I’m now fending off the children. I should also add that I am not normally a lover of tomato soup but I am really enjoying this 🙂
Wow, thank you so much Ashley for the wonderful feedback, I truly appreciate it! So glad it was a hit!
I MADE this tonight!! Brandi it’s delicious! Ok…so confession…I went grocery shopping, intending to make this recipe exactly as indicated, got home, and realized I thought I had a lot more than I actually did at home. So although I really wanted to make the recipe as indicated above, I unfortunately had to make some modifications based on what I had…but it still turned out delicious! I used fresh vine-ripe tomatoes instead of tomato puree, and plain water instead of vegetable broth since I didn’t have either. Because of this, I did end up having to add a little more salt to balance out the sweetness from the carrots and cashew butter at the end, and a tiny bit of lemon juice since I didn’t have tomato puree/sauce. But regardless…this turned out delicious! It’s also the first time I’ve made my own cashew butter…so good! I typically use cashew cream to make creamy soups, but using cashew butter was great! Thanks for the awesome recipe…my kids called it “cheese” soup, and my husband and I loved it as well. I’ll be sure to post a picture soon on IG!
Wonderful to hear Anjali! And those are such minor adjustments, so you would still end up with the same flavor as I did by doing what you did, so great job! I’m so glad you loved it, thank you so much for making it! It’s our favorite soup lately!
This soup is the bomb. If you live in TX, you know Le Madelon and this soup is hands down better than that soup…it immediately reminded me of that and I haven’t had that soup in years. You really captured the balance of tomato and sweet goodness. My son couldn’t stop eating it and I made it with Vegan grilled cheese – so delish.
Thank you so much Estee for such wonderful feedback, I loved reading it and agree it’s better than that soup, lol! That was one of my favorite soups and I was so happy to get that same rich dairy creamy taste, without the junk. So happy you all loved it too!
I bought everything for this soup, so excited to come back and cook it for dinner last night! And then I realized I bought ‘raw almond butter’ instread of cashew…Still GREAT! Haha I’m usually a stickler for following a recipe exactly…but this came out incredibly yummy! I like how the nut butter smooths out some of the ‘tang’ ususally associated with tomato soup. My husband gives it two thumbs way up too!
Haha, oh so funny! I’m so glad to hear it still turned out yummy! Almond butter will definitely give a different flavor, but still glad it was delicious. Definitely try it with cashew butter next time and it will remind you of the dairy version exactly! So glad your husband loved it too! Thanks so much for the feedback!
OMG! Absolutely unbelievable! It tasted exactly like the the non-vegan one I use to eat at a restaurant that I loved during my pre-vegan days moons ago. I can’t wait to try more of your recipes!!
Oh I love to hear that Candy because that was my exact goal! I loved the dairy version I used to eat so much and now that I’m enjoying this new one and it be actually healthy and guilt-free, is so exciting. So happy you loved it just as much, thank you for the feedback!
Ooh baby, the hubby and I are scarfing this down right now. Fabulous, creamy, flavorful- jackpot! Tomato soup, potato soup, and bean soup are my all-time favs and your blog has AMAZING recipes for all three. Thanks, Brandi!
Yay! SO happy to hear Colleen, and your comment made me smile big, thank you so much! Love hearing your feedback, always!
Wow, this looks amazing Brandi! I’m almost afraid to make it. I have a horrid tendency to eat absurd amounts of soup and this one sure would pose a serious threat 😀
haha, yes! It’s VERY addicting!
This looks so creamy and satisfying!
Yes, we had this for lunch today! My non-vegan husband said it was the best tomato soup he’d ever had! I actually made it Thursday.
Wonderful, wow, what a compliment! Thank you so much Lisa!!
Oh wow I really loved this soup. This soup was so easy to make but yet it had so much flavor. I could eat this soup everyday. I made it with potatoes instead of the cashew butter and I think it came out perfect. 🙂 It’s probably not as creamy as the version with cashew butter but that didn’t bother me at all. It’s a delicious soup and I liked the texture. Yum.
Thank you so much Christina for the wonderful feedback and your pretty pics on Instagram you shared! I’m beyond thrilled you loved this soup so much and even happier that it was still so good with the potatoes! Thanks so much for taking the time to leave feedback, it is much appreciated!
Love it! I want to make it this weekend… what sort of tomato puree/sauce? I’m always confused when it comes to the different types of tomato products 🙂
Hi Cyndi! Just a tomato sauce in a jar or box, it is simply pureed tomatoes. 🙂 It is in the isles of canned tomatoes but I wouldn’t buy canned tomato sauce because it has a yucky metallic taste.
Ok, I found 2 different ones!
Now how do I make cashew butter? I tried the other link, but I don’t see it
I found it!! 2 cups, food process for 10 minutes or until butter 🙂
Yay! Saw your comment on Facebook, thank you so much Cyndi! 🙂
Brandi – you have the best vegan recipes – always simple and delicious. Thanks for sharing. I’m going to have a big bowl of this over the weekend!
So incredibly kind Nancy, thank you so much!