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 in no time.
½ teaspoonof salt (or leave out if canned tomatoes are salted)
½ teaspoonof black pepper
1teaspoonof fresh or dried thymemore for garnish
1cupof 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.