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A bowl of tomato soup has croutons on top and fresh tomatoes in the background.
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Vegan Tomato Bisque

It's amazing so few ingredients create the most amazing Vegan Tomato Soup. This is a favorite go-to recipe you'll want to make time and time again.
Course Soup
Cuisine European
Diet Vegan
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings 2
Calories 229kcal
Author Marly McMillen

Ingredients

  • 4 tablespoons vegan butter
  • 1 cup onion, peeled and roughly chopped
  • 1 clove garlic, peeled and roughly chopped
  • 1 tablespoon brown sugar
  • 30 oz canned tomatoes (~2 cans) (whole, peeled, or crushed)
  • 1 ½ cups vegetable broth
  • Optional: add up to ½ cup cooked cannellini beans or chickpeas (for a creamy soup)
  • Favorite Toppings, such as croutons, vegan cream, vegan parmesan, and more.
Cups - Metric

Instructions

  • Melt butter in a saucepan or dutch oven.
  • Add the onion and cook for a minute or two until slightly tender. Stir in the garlic and brown sugar. Cook for one minute.
    Onions are being cooked in the bottom of a saucepan.
  • Add tomatoes with their juices.
    A hand holds a bowl of tomatoes, pouring it into a saucepan with cooked onions.
  • Pour in the vegetable broth. Bring to a boil, then reduce to a simmer (low boil) and cook uncovered for 20 minutes.
    Vegetable broth is being poured into a saucepan with tomatoes and other vegetables.
  • Blend the Soup. Remove the center cap from your blender lid. Add the tomato mixture and beans (if using), filling the blender only halfway. Secure the lid on the blender and top with a kitchen towel. Blend on low speed for a few seconds, then slowly increase speed to create a relatively smooth soup, leaving some texture. Transfer to a bowl, then repeat with remaining ingredients from the pan.
    Looking down on a blender with blended tomato soup in it.
  • Season with salt and pepper to taste.

Notes

Using Fresh Tomatoes

If you want to use fresh tomatoes, substitute around 10 medium tomatoes (approximately 2 pounds), and cook until the tomatoes are tender. 

Fat Substitutes

Use vegan butter, refined coconut oil, or olive oil.
For a no-oil version, simply cook the onions with a little white wine or vegetable broth.

Adding Herbs

You can add 5 to 10 leaves of fresh basil right before blending for even more added flavor. Substitute 1 teaspoon dried basil and/or oregano.

Making it Creamy

Adding beans makes this soup creamy. You can use either cannellini beans or chickpeas to achieve this effect. Another option is adding a cup of vegan creamer (make sure it's plain (not flavored) and preferably unsweetened (including no added sweeteners such as stevia or monk fruit).

Nutrition

Calories: 229kcal | Carbohydrates: 16g | Protein: 1g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 891mg | Potassium: 141mg | Fiber: 1g | Sugar: 11g | Vitamin A: 1455IU | Vitamin C: 7mg | Calcium: 26mg | Iron: 1mg