Who's already stocking up on apple cider, pumpkin spiced everything and comfy sweaters? Fall is almost here and who doesn't love a delicious warming soup? Especially a dairy free one! Check out this recipe for a VERY easy dairy free tomato bisque!
Fall is quickly approaching us and that definitely calls for some scrumptious new soup recipes. Even though ‘Fall’ doesn’t really exist where I am, it gets chilly in the evenings and I can certainly enjoy myself a nice warm bowl of soup. I’ve always been a tomato bisque lover but haven’t had it since I went plant based. Amongst the never ending Pinterest scrolling, I found a tomato bisque recipe and decided to just wing it and try to make it vegan-ized. Is that a word? Did I just make that up? I think that totally needs to be a real word. Veganized. I like it. So yeah, I did it with the tomato bisque soup. And it’s DELICIOUS. Super easy too!
Since I had just made my first ever fresh homemade coconut milk, I thought it would be the perfect chance to test it out in this soup. The coconut milk came out SO good. I highly recommend you making this soup with your own homemade milk. You can find my recipe here!
For this soup you will need a high speed blender or a food processor. Use two pounds of Roma tomatoes, cut them in half and throw them on a baking sheet facing up with parchment paper. Add sliced onions and garlic to the sheet and roast them in the oven for about 45 mins to one hour or until the tomatoes begin to brown. Add everything into a high speed blender and blend until smooth. Add fresh basil, nutritional yeast, coconut milk, tomato paste, a dash of honey, and salt and pepper to taste. If you use less coconut milk it will be thicker and is delicious as a pasta sauce too! The more coconut milk you use, the creamier and soupier it will be. I made one batch and ate the soup then saved the leftovers for pasta the next day.
Serve with a drizzle of olive oil and toast on the side and ENJOY :)
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes
2 lbs large tomatoes
1 yellow onion
3 garlic cloves
1/4 cup olive oil
3 tablespoons nutritional yeast
1 cup unsweetened coconut milk (homemade recipe here)
3 tablespoons fresh basil
3 tablespoons tomato paste
1/2 teaspoon sweetener of choice (honey/raw sugar)
salt + pepper to taste
Preheat oven to 400 degrees F
Slice the tomatoes in half and place on a baking tray cut side up with parchment paper.
Slice 1 yellow onion and place it on the tray with the tomatoes.
Add whole garlic cloves, then drizzle with olive oil and salt.
Bake for 45-60 minutes, until they start to brown.
Place in the blender and blend until smooth.
Add coconut milk, tomato paste, basil, nutritional yeast, and sweetener. Blend for another minute.
Adjust seasonings, add salt and pepper to taste.
Serve immediately. I like to throw it back in a pot and heat it a little more.
Top with a sprinkle of nutritional yeast, fresh basil, and a drizzle of olive oil. Could also top with your favorite dairy free shredded cheese.
Serve with toast.