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This creamy vegan tomato bisque is the ultimate comfort food! It’s one of the easiest soups to make for cold winter days or anytime you’re craving a bowl of hot soup. Made with minimal ingredients, anyone can whip up this homemade vegan tomato soup with coconut milk in under 30 minutes.
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Table of Contents
- Why You’ll Love this Vegan Tomato Bisque Soup Recipe!
- Ingredients for Creamy Vegan Tomato Soup
- Substitutions or Variations
- How To Make Vegan Tomato Bisque
- Toni’s Recipe Tips for Vegan Bisque
- FAQs for Vegan Tomato Bisque with Thyme
- Serving Suggestions for Creamy Tomato Soup
- How to Store Tomato Bisque
- Other Vegan Soups to Consider….
- Vegan Tomato Bisque with Thyme Recipe
Why You’ll Love this Vegan Tomato Bisque Soup Recipe!
This delicious easy vegan tomato soup with a piece of homemade vegan cornbread, vegan focaccia bread, or buffalo cauliflower veggie wrap will transport you to warm, creamy, tomato-infused heaven. It’s the perfect lunch or light dinner in my book.
It’s made with simple pantry staples you can keep on hand for a quick transformation. Then add on toppings to the soup and pair it with different side dishes to create a go-to satisfying meal with this easy soup recipe.
If you love easy soups, you’ll also enjoy vegan broccoli potato soup, vegan zucchini soup, roasted parsnip soup, and corn chowder. They’re all a part of my regular meal rotation!
Ingredients for Creamy Vegan Tomato Soup
The best vegan tomato soup with coconut milk is made using simple, easy-to-find ingredients.
Substitutions or Variations
- Want to use fresh tomatoes? If your summer garden is giving you more tomatoes than you can use, they’re perfect for this soup. First, peel and chop the tomatoes, then add to the pan with the onions and garlic that are partially cooked. However, you may need to cook the soup a bit longer. About four to five (1-pound) Roma tomatoes are equal to one 28-ounce can of tomatoes.
- Vegan tomato basil soup. Swap out the thyme for fresh basil.
- No coconut milk? Alternativley, make a regular vegan tomato soup instead with vegetable broth.
How To Make Vegan Tomato Bisque
Step 1: First, heat the olive oil in a large pot over medium-low heat. When hot, add the chopped onion and garlic to the skillet. Then saute lightly for 2 to 3 minutes.
Step 2: Next, add the tomatoes and the remaining ingredients. Then, cover with a lid and simmer on medium heat for 10 minutes or until heated through and fragrant.
Step 3: Finally, use an immersion blender or transfer the soup to a blender and blend to desired creaminess. Serve with a dollop of coconut milk on top and a sprinkle of thyme.
HINT: If using a traditional blender, be sure to let it cool first and transfer to the blender (without overfilling!) carefully to avoid burns.
Toni’s Recipe Tips for Vegan Bisque
- Prefer chunky soup? Easy! Just skip the blending.
- Add some toppings. Jazz up your bowl of soup with a little texture by adding some croutons, crushed rosemary vegan crackers, sesame seeds, or sprouts over the top of your soup.
- Use canned coconut milk. Other plant-based milks will not provide the same ultra-creamy texture as coconut milk.
FAQs for Vegan Tomato Bisque with Thyme
The biggest difference between the two is the addition of cream. If you’re wondering does tomato bisque have dairy, then traditionally, yes. Bisque soups usually have some type of dairy added to give them a richer, creamier texture. But in this vegan tomato soup, coconut milk adds this creaminess instead of dairy milk, making this tomato bisque vegan!
The traditional recipe for a tomato bisque can be vegetarian if it is made with dairy milk but doesn’t contain any chicken broth. But that isn’t vegan. However, you can easily make tomato bisque vegan by using plant-based milk to replace any dairy in the recipe. My favorite is coconut milk for its rich creaminess.
No, the flavors of the tomatoes and seasonings are strong enough to camouflage any coconut flavor the milk may contain. But canned coconut milk does mimic the creamy texture of heavy cream or whole milk very well.
Serving Suggestions for Creamy Tomato Soup
Enjoy a portion of this vegetarian tomato bisque as a side or main with:
- Bread: try crusty easy no knead bread, easy vegan dinner rolls, vegan focaccia bread, or flatbread.
- Cornbread: like this vegan cornbread recipe cast iron skillet or sweet potato cornbread,
- Biscuits: consider quick and easy vegan biscuits.
- A sandwich: like vegan grilled cheese, this tempeh sandwich, or pesto tofu sandwich.
- A salad: especially a leafy green salad like vegan Caesar salad, easy roasted pumpkin salad, or kale garbanzo bean salad.
- A side: enjoy with a crispy side like air fryer chickpeas, and/or crispy baked kale chips.
- A main: This flavorful soup enhances even simple (and kid-friendly!) mains like crispy baked tofu or breaded tofu fingers or BBQ tempeh.
How to Store Tomato Bisque
- Make ahead: Vegan creamy tomato soup is perfect to make ahead of time and use for meals during the week. Then you can store it in the refrigerator or freezer and use it as needed.
- Refrigerator: After cooling, store in the refrigerator for up to five days.
- Freezer: Transfer the cooled soup to airtight containers and store it in the freezer for up to three months.
- Reheat: If frozen, thaw first in the refrigerator overnight. Return the soup to a pan and cook over medium heat until heated through. You can also heat it in the microwave.
Other Vegan Soups to Consider….
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Vegan Tomato Bisque with Thyme
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Ingredients
- 1 teaspoon of olive oil
- 1 medium yellow onion diced
- 3 garlic cloves chopped
- 28 ounces of diced, crushed, or pureed tomatoes
- ½ cup of coconut milk from a can, more for garnish
- 1 Tablespoon of brown sugar (or agave nectar)
- ½ teaspoon of salt (or leave out if canned tomatoes are salted)
- ½ teaspoon of black pepper
- 1 teaspoon of fresh or dried thyme more for garnish
- 1 cup of water
Instructions
- In a medium pot, heat olive oil on medium-low heat, add chopped onion and garlic and saute lightly for 2 to 3 minutes.
- Add tomatoes and all remaining ingredients. Simmer on medium heat, covered, for 10 minutes until heated through and fragrant.
- Serve as is (chunky) or blend to desired creaminess (recommended), using either an immersion blender or by transferring to a blender and pureeing in batches. If using a traditional blender, be sure to let it cool first.
- Serve with a dollop of coconut milk on top and a sprinkle of thyme.
Notes
- Prefer chunky soup? Skip the blending.
- Add some toppings. Jazz up your bowl of soup with a little texture by adding some croutons, crushed crackers, sesame seeds, or sprouts over the top of your soup.
- Use canned coconut milk. Other plant-based milk will not provide the same ultra-creamy texture as coconut milk.
![completed Vegan Chickpea Noodle Soup [Stove + Crockpot] in two bowls on a white surface](https://plantbasedonabudget.com/wp-content/uploads/2023/12/Screen-Shot-2023-12-06-at-10.47.55-AM-378x378.png)
okay, this photo looks GORGEOUS.
Alfonso is so talented!
I used 8 skinned & de-seeded fresh roma tomatoes instead of canned. I cooked the soup 15 minutes longer. I blended it with an immersion blender & served it with vegan garlic bread. Very tasty. A GREAT recipe. Thanks for sharing. 🍻
So glad you enjoyed it!
Such a cozy and yummy soup!
Gotta love the cozy soups!
Love it! So creamy and delicious!
Soooo creamy!
So creamy and nostalgic! The perfect tomato soup recipe!
Right?! So cozy and tasty!
Ooo this soup looks so creamy!
Nothing like a creamy warm soup to cozy up too!
So creamy!! Love this soup!