A rich and creamy vegan tomato bisque, made in one pot, that’s loaded with fresh tomato flavour! It’s silky smooth with no peeling required, won’t weigh you down, and leaves you feeling full and satisfied.
Like my roasted red pepper tomato soup, this tomato soup is incredibly flavourful! Especially if you’re using garden fresh tomatoes.
Minus the peppers, and minus the roasting makes this a simple dish you can throw together on a busy weekend for a huge win!
PS. If you love soups as much as I do, be sure to check out this collection of delicious vegan soup recipes!
Why You’ll LOVE this tomato soup!
- This vegan tomato bisque has SO much flavour! With fresh tomatoes, you really can’t go wrong! But that doesn’t mean you can’t make this dish all year round! Just choose ripe tomatoes whenever possible.
- It’s easy to make, using just one pot and very simple ingredients.
- Tastes great served hot or cold (though I prefer hot) making it suitable for any season!
- There’s a ton of hidden protein in here, using a block of tofu to make it creamy and delicious, too. There’s 11g of protein per bowl (based on 6 servings in the pot!). Even if you’re not a tofu lover, you will NOT taste it, promise!
Is it diet friendly?
YES! This tomato soup is diet friendly. With only 150 calories for a generous bowl, you’ve got room to add a grilled cheese (I used this vegan mozzarella to make mine), chickpea salad sandwich or veggie wrap on the side!
Plus, it’s suitable for different dietary needs.
It’s naturally vegetarian, vegan, nut free, and easily made oil free. A simple swap can make it soy free and gluten free too. This dish is a great allergy friendly option, suitable for any diet.
Which tomatoes to use?
Any tomatoes can be used to make this vegan tomato bisque!
The variety of tomatoes you choose is less important than making sure to use ripe tomatoes!
Remember, this is tomato soup, and we want all that tomato fresh flavour goodness, so make sure your tomatoes are super ripe.
If you prefer a thicker consistency, use tomatoes with less water in them, like plum or roma tomatoes.
Or, if you have tomatoes growing in your garden, nothing beats that freshness!
No access to garden tomatoes, or it’s the dead of winter? You can still make this delicious dish! Check your local grocery store for hot house ripened tomatoes or vine ripened tomatoes.
How to make it
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Start by gathering your ingredients.
Then roughly chop your onion, celery and garlic cloves, and quarter or chop your tomatoes. (photos 1-2)
TIP: Don’t worry about cutting everything in uniform pieces, since everything will get pureed later.
Now melt the butter (if using) in a large pot, and then add the onion, garlic and celery. Sauté until softened. (photo 3)
Then add the smoked paprika and salt and give it a quick mix. (photo 4)
Then add a splash of water and the flour to the pot and mix constantly for about 30 seconds. (photo 5)
Now add the tomatoes and mix well, cooking for a couple of minutes, stirring often. (photo 6)
Once the tomatoes are softened add the broth, bay leaves and sprigs of parsley. Bring to a medium boil and cook for 20-25 minutes. (photos 7-8)
Remove from the heat, discard the bay leaves and add the tofu to the pot. Then use an immersion blender to puree until creamy. (photos 9-10)
NOTE: If you don’t have an immersion blender, you may carefully transfer, in batches, to a stand blender.
Let your vegan tomato bisque rest for 10 minutes before serving. Then serve in bowls garnished with fresh basil or croutons and enjoy.
How long does it keep?
Store your leftovers in a sealed container in the refrigerator for up to 3 days. You may reheat leftovers or enjoy chilled.
Freeze cooled leftovers in an airtight container for 2-3 months.
There are several variations you can make to change up your vegan tomato bisque every time.
- Add 1/4 cup of homemade pesto to the pot, just before blending. Or add a spoonful to garnish each bowl when serving.
- Or use more fresh herbs like basil for basil tomato soup or more parsley, cilantro, thyme, dill, rosemary or oregano. Add 2-3 tablespoons of any fresh herbs you like and blend them into the soup.
- Add some vegan parmesan cheese, croutons, buffalo sauce (or your fav hot sauce) or some vegan bacon bits on top when serving for added flavour and texture.
- Use extra veggies, like a couple of chopped carrots to the mix while sautéing, or throw in a couple of potatoes for a thicker base or even a sweet potato.
What substitutions can I make?
Make it oil free by skipping the butter and using water or broth to sauté instead. Add more as needed, to prevent sticking.
For a soy free version, skip the tofu and use 1.5 cups of cashew cream to stir in at the end. Keep in mind, this will increase the fat content.
Alternatively, if you need it both soy free and nut free, you may use a 15 oz can of drained and rinsed white cannellini beans. Add it to the pot at the end of cooking and blend.
Let your tomato soup cool for at least 10 minutes before serving. This brief cool down period will slightly thicken your soup.
Make it ahead! Like most soups, this vegan tomato bisque tastes even better the next day!
If you don’t have a stick blender or immersion blender, you may carefully transfer, in batches, to a stand blender. Use extreme caution when blending hot liquids, don’t fill the blender to the top, and work in as many batches as needed.
Tofu blocks vary in size, and I’m using a 454g block of medium/firm tofu this time, but anything from 350 to 454g will be fine for this recipe.
More delicious vegan soup recipes
- Vegan Jalapeno Popper Soup
- Healthy Broccoli Potato Soup
- Carrot Cauliflower Soup with Dill & Sage
- Thai Peanut Chickpea Soup
- Vegan Broccoli Cheddar Soup
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- 1 tbsp vegan butter omit for oil free, and sauté using water or broth
- 1 large yellow onion roughly chopped
- 1 stalk celery roughly chopped
- 4 cloves garlic peeled & roughly chopped
- 1/2 tsp smoked paprika
- 1/2 tsp sea salt
- 1/4 cup whole wheat flour or gluten free flour, if preferred
- 3 lbs field or vine ripened tomatoes quartered
- 3 cups low sodium vegetable broth
- 2 bay leaves
- 2 sprigs fresh parsley
- 454 g block medium/firm tofu non GMO if possible
- salt + pepper to taste
- Melt the butter, if using, in a large pot and add the chopped onion, celery and garlic. Sauté, stirring often, until softened and the onions are translucent, about 5 minutes.
- Add the smoked paprika and the salt and mix well. Lower the heat and add a splash of water and the flour and stir constantly for about 30 seconds or so.
- Now add your chopped tomatoes to the pot and cook them, stirring often for 1-2 minutes. Then pour in your broth, the bay leaves, and the parsley. Mix well and bring to a medium boil, cooking for about 20-25 minutes, stirring occasionally.
- Remove from the heat and remove and discard the bay leaves. Add the tofu and using an immersion blender, puree your tomato soup. Once smooth, taste and adjust for salt and pepper, if needed.
- Serve garnished with fresh basil and enjoy.