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!
I am newly vegan, new to your website, and a tomato soup connoisseur. You got me with this one-you have earned another fan! Unbelievably delicious!! I already can’t wait to have leftovers tomorrow…
The Vegan 8 recipes are always a major hit in my house! My husband says this is his favorite dinner to date! And it so super easy! I love that its delicious AND healthy. Thank you!
This is the MOST delicious tomato soup that I have ever had! Thank you, from the bottom of my stomach! It will become a regular at my house. 😊
This was AMAZING! Our family of 6 just licked the pot clean.😀 Now we know to double it next time. We had some
Vegan grilled cheese on the side and it was the perfect rainy day dinner!
I’ve been making this for about 2 years. It’s delicious and super easy. I add the soup to the vitamix with 1/2 cup raw cashews, 1 tablespoon nutritional yeast and blend until ultra smooth and creamy. I reserve a little bit of the water/broth to add to the vitamix once I’ve poured all the soup out. This helps to get all the goodness stuck to the sides. I make some quick pesto croutons with old sourdough bread and toss them in Trader Joe’s vegan pesto and toast til crunchy. Highly recommend this recipe. Thank you!!
The croutons sound amazing Jennifer!
This recipe was exactly what I needed after a long day! Thank goodness for the Vitamix—I just tossed my raw cashews in after I pureed the soup!
Very delicious. Enjoyed it with grilled cheese with Chao cheese. 😋
This soup is soooo good!!! What a great recipe. I love how zesty it turned out. I served this with grilled cheeses made with Chao brand cheese. yumm
Thank you Rebecca, so glad you enjoyed it!!
I am unable to locate the cashew butter… 🙁 i have looked through this recipe and the alfredo one with No luck. Please help!
Hi Shannon! So very odd that happened, I do apologize. I switched recipe card plugins so I must have messed up something. I’m actually going to post a whole new separate post on making raw cashew butter so it’s easier for people to find, in the next day. But in the meantime, to make, it’s very easy, just add 2 cups (280g) raw, unsalted cashews to a food processor. Process for 5-10 minutes. It will go through stages and be very crumbly and dry for the first few minutes and you will need to scrape down the sides to break up the clumps several times. But, KEEP going and going and processing it until it is soft and flowy like a buttercream frosting consistency. It should drip off of a spoon, that is how you know it is done.
Hi Brendi! I really want to try that soup but I am not a big dan of canned/Jared food. What would be your suggestions for using fresh tomatoes? Thank you so much for such great recipes! They are just simply amasing!
Hi Tamara! You can use any tomatoes you like, just make sure to puree them into a sauce liquid first and then measure and proceed with the recipe!
I’ve been looking for a good tomato bisque recipe trying to get close to what The Sunflower Cafe in Nashville, TN has. This is possibly even better than the one we already love! It’s definitely richer, somehow denser even. The only problem is I am definitely going to double the recipe next time so we can have more.
Thank you so much Anne, what a wonderful review, I’m so glad you enjoyed it!
Great soup! I made a couple changes based on what I had on hand. Used two cans of organic fire roasted tomatoes, drained, instead of the purée/sauce and blended the soup with a heaping cup of raw cashews instead of the cashew butter. Turned out beautifully! Wished I would have doubled it. Thank you for another amazing recipe!
What a wonderful, simple recipe, and tastes AMAZING ! I used Pomi tomato sauce in the carton… love the fresh flavor of their tomato sauce. Another winner Brandi!
Woohoo! Love hearing that Kathy! Thank you so much!!
I just tried your recipe! I love the simplicity of it. The bisque is so easy on the eyes and unbelievably tasty! I had only a few spoons now, as I am waiting for my fiancé to finish his conference call, so we can both dig in.
Thank you for making my evening on this grey and rainy day in Germany!
Oh wonderful, so happy to hear how much you enjoy it Anna!
I just made this for the first time yesterday and WOW YES it is definitely the best tomato soup ever! I had it with grilled cheese (using Chao tomato cayenne) and it was so delicious–thanks! 😀
Yay! Thank you Penny for making it and I’m so glad you loved it so much!!
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Sure, you can share the link! Don’t post my actual recipes anywhere, but links are fine.
I love the idea of chopping a whole bag of onions but how do you get it done through the tears? I have such a hard time peeling, cutting and chopping onions. Even one make my eyes tear so much I have to stop because I can no longer see. What is your secret?
Hi Rosemarie, it’s 1 onion, not a whole bag. I actually wear contacts so that is a protective layer over my eyes to where they don’t tear up. However, if I wear my glasses, they tear up pretty badly. Lately these days though, due to time and convenience, I buy pre-chopped onions! If you struggle a lot with chopping onions, just buy them pre-chopped. The grocery stores sell them in the produce and veggie section in containers, they are very affordable and I keep them in the freezer until time to use and then weigh the amount I need. Works perfect every time!
YUM!!! This is the best tomato soup I have made (or possibly ever had). It makes me even happier that there is NO dairy in it. My husband, a guy who usually only uses it for dipping his bread in, was very impressed and surprised with the flavor in this soup.
Yay, that is so awesome to hear Klana! It’s my favorite ever as well! Thanks for the awesome feedback! If you don’t mind to leave a star rating, that would be so appreciate as well, thank you!
After my first taste of this, I said, “She is a genius!” So good and creamy. After some disappointing tomato bisque at a restaurant, this helped restore my children’s faith in the dish. They especially liked it the next day, on top of rotini noodles. I served it for dinner with toast and a side salad with the vegan “ranch” dressing for a fancy yet simple all-American feeling meal. We all liked it, and my husband’s only comment is that he’d like either actual (grilled cheese) sandwiches as a side, or to eat the soup mixed with some kind of a grain, to make it a bit more filling. (I thought it was filling enough as it was, especially with the toast as a dip!)
This soup taste amazing! Great flavor and texture! It’s also so easy to make! LOVED it all around! Can’t wait to try more of your delish recipes! Thanks for sharing!
Thank you so much Jaime, I’m so happy you loved it!!
Made this for myself and my 8 year old son tonight, and it was so simple and delicious! It literally tastes as good as it looks in the picture in the recipe! <3 I will be making this at least once a week from now on! Permanent weeknight dinner.
Thank you so much Stephanie for taking the time to leave this wonderful review! I’m so happy you loved this so much and as you told me on FB, that it was the best soup you’ve ever had! Yay! Thank you again!
Words cannot express how delicious this was. My food processor isn’t able to completely make cashew butter, so I processed it into dust and added it in the last few minutes of cooking the bisque mixture and it worked out perfectly!
That is so wonderful to hear James, thank you so much for the feedback!
My family and I are just transitioning to vegan. My kiddos are the most resistant and this is their favorite soup. I just made this and they loved it! I tweaked it just a bit, I added potatoe (3 teeny tiny ones) and added 2 tb of flour. I might use potato starch next time. We all loved it. Thanks for your amazing recipe, I’m looking forward to trying more!
So glad you all loved this so much Cristina! Thank you for the feedback!
Made this tonight with grilled cheese (vegan cheese on homemade sourdough with a little vegan Mayo) to bring some comfort to a cold and rainy day.
Hands down this is staying in my back pocket for whenever I’m craving a comfort soup! So easy to make, creamy without the dairy, and tastes wonderful. If you’re debating about maybe making this recipe, stop debating and just go make it. You won’t regret it!
Woohoo, so lovely to hear this feedback!
I’m slowly making it through all of your recipes and this one is soooo good. I must admit that my blender is not cool enough to make cashew butter so I just threw some soaked raw cashews in when I blended it all together and it turned out spectacular. Thank you for sharing!
OMGosh! So delicious and easy to make! I only had 1 1/2c tomato purée so I improvised and added 1 1/2c spaghetti sauce (no salt, no oil) that I had in the fridge. It turned out perfect! Thank you! Can’t wait to try some of you other cashew butter recipes! I keep eyeing the iced oatmeal cookies! ☺️
I’m so happy you loved it Cynthia, thanks for sharing!
I saw this post recently and ever since I have been craving a grilled cheese sandwich and tomato soup so I made this delicious bisque tonight. My daughter is deathly allergic to cashews so I omitted the cashew butter. I didn’t have a gold potato on hand but I did have a small sweet potato so I added that instead. I used an immersion blender as I don’t have a regular one and it turned out just fine. Due to the lack of cashew butter and gold potato, it probably didn’t turn out as creamy as the recipe intended but it was delicious regardless. Everyone loved it and said the recipe was a keeper!
Thank you sharing all of your delicious recipes!
SO very happy to hear you loved this Belinda and are loving the recipes in general! Thank you so much for the review!