The best easy vegan tomato bisque, made with roasted peppers and simple ingredients for a dinner that's the definition of comfort food. Characterised by a rich, savoury flavour and a creamy texture, it's perfect served with fresh herbs and a side of crusty bread. Gluten-free and easy to make.
I think this tomato bisque is one of my favourite recipes that I've made during this comfort food season so far. As in, I literally can't get enough. Whenever I have it for dinner, I make the biggest batch to have all to myself because it really is that good.
So what do I look for in a good tomato soup? Well, a rich and savoury flavour is a must. And this one definitely boasts plenty of flavour. It's made with fresh tomatoes and roasted bell pepper, which work together incredibly well. The addition of other ingredients like veggies sautéd in olive oil, balsamic vinegar and nutritional yeast bring it together for just the right balance between sweetness and tartness.
So, you don't have to worry about a tomato bisque that's bland or overly bitter. The roasted bell peppers are really a key ingredient that take the wholesomeness to a whole new level, especially as the roasting process brings out the natural sweetness of the pepper.
To thicken the soup and make it creamy, I used dairy-free soy cream. This creates a thick texture without interfering with the flavour at all. Give it a go - it may become your new favourite meal to enjoy on a cold evening!
How to make vegan tomato bisque
It's super simple! Start by preheating the oven to 200 degrees C. Halve the bell peppers, seed and trim them and lay out on a non-stick baking tray or a baking tray lined with parchment paper. Roast until softened and charred, for around 25 minutes. Wait for them to cool down before carefully removing the skin.
Meanwhile, prepare the other vegetables. Fill a pot with boiling water. Make a score at the bottom of the tomatoes and submerge them in the water for around 10 minutes. Afterwards, drain, rinse and peel the tomatoes.
While the tomatoes are in the water, heat some olive oil in a pan. Add onion, garlic and carrot, and cook for around 7-8 minutes, until softened.
To a blender, add the tomatoes, roasted peppers, the cooked vegetables, vegan cream, nutritional yeast, tamari, balsamic vinegar, cumin, paprika, salt, and lemon juice. Blend until smooth.
Transfer the soup to a large pot over a medium heat and stir to heat through for around 5 minutes before serving with a few swirls of vegan cream, fresh herbs and crusty bread.
What else can I add to vegan tomato soup?
- Pasta or noodles. This makes a great addition if you want to bulk it up a little bit more and add extra texture if you prefer chunkier soups in particular. I love macaroni and penne pasta shapes in soups.
- Rice or quinoa. Simply cook it ahead of time and stir in at the end. This also makes the vegan tomato bisque more filling and creates great texture.
- For a basil tomato soup, add around ½ cup fresh basil before blending.
- Vegan cheese! You can either blend it with the other ingredients, or sprinkle some on top of the soup when serving.
- A vegan grilled cheese sandwich. Tomato soup and a grilled cheese on the side is a classic combo you can easily make plant based.
- If you want more sweetness, add a tablespoon or so of coconut sugar or maple syrup.
- Add smoked paprika and/or cayenne pepper for extra spice and smokiness. Fresh chilli peppers also work well.
- Extra vegetables. I would recommend sautéing them lightly in the pan right before you add the blended vegan tomato bisque. Vegetables like zucchini, broccolini and green beans work particularly well. I also like to add green peas.
Substitutions and tips
- Instead of vegan cream, you can use coconut milk - don't worry though, this will not make the soup taste like coconut. You can also use the same amount of cashew cream to thicken it.
- You can leave out the nutritional yeast, but it does add a great and subtle cheesy flavour to this vegan tomato bisque.
- If not avoiding gluten, you can use soy sauce instead of tamari.
Storing and freezing vegan tomato bisque
You can store this tomato bisque in an airtight container for up to 5 days. Reheat either in the microwave or on the stove.
It is also freezer-friendly. Wait for the soup to cool down completely before transferring to freezer-friendly bags or containers and keep in the freezer for up to 3 months. Leave to thaw in the fridge overnight before reheating in the microwave or on the stove.
Other delicious vegan soup recipes
- Easy vegan corn chowder
- Vegan minestrone soup
- Spicy butternut squash soup
- Vegan broccoli cheese soup
- Vegan wild rice soup with jackfruit
Let me know in the comments: what's your favourite soup? If you give this vegan tomato bisque a go, be sure to tag me on Instagram (@ohmyveggies) so I can see your creations, and leave your feedback in the comments below together with a star rating.
📖 Recipe
Equipment
- Conventional oven
- Saucepan x2
Ingredients
- 2 medium red bell peppers
- 1 ½ lbs whole tomatoes
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 large carrot, peeled and chopped
- ½ cup vegan cream
- 3 tablespoon nutritional yeast
- 1 tablespoon tamari
- 1 tablespoon balsamic vinegar
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon lemon juice
Instructions
- Preheating the oven to 200 degrees C. Halve the bell peppers, seed and trim them and lay out on a non-stick baking tray or a baking tray lined with parchment paper. Roast until softened and charred, for around 25 minutes. Wait for them to cool down before carefully removing the skin.
- Meanwhile, prepare the other vegetables. Fill a pot with boiling water. Make a score at the bottom of the tomatoes and submerge them in the water for around 10 minutes. Afterwards, drain, rinse and peel the tomatoes.
- While the tomatoes are in the water, heat some olive oil in a pan. Add onion, garlic and carrot, and cook for around 7-8 minutes, until softened.
- To a blender, add the tomatoes, roasted peppers, the cooked vegetables, vegan cream, nutritional yeast, tamari, balsamic vinegar, cumin, paprika, salt, and lemon juice. Blend until smooth.
- Transfer the soup to a large pot over a medium heat and stir to heat through for around 5 minutes before serving with a few swirls of vegan cream, fresh herbs and crusty bread.
Video
Nutrition (estimated per serving)
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