On a cold windy day its nice to have a warming bowl of tomato basil bisque. This version of a fall/winter classic is vegan, dairy-free and organic! I used organic coconut milk, vegetables, herbs and spices. Pair this soup with a nice grilled sandwich or a hunk of crusty bread. I used a dollop of greek yogurt to top it off. Omit the yogurt and the bisque is totally dairy free. Warm up from a cold, blustery day and indulge in a bowl of tomato basil bisque.

Servings |
Bowls
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Ingredients
- 4 tbsp extra-virgin olive oil
- 4 cups vegetable stock
- 1/2 cup carrot finely chopped
- 1 large yellow onion minced
- 2 stalks celery finely chopped
- 4 cloves garlic minced
- 1 28oz can crushed tomatoes
- 1 & 1/2 cup organic coconut milk
- 1 tsp salt
- 2 bay leaves
- 1/2 cup chopped basil
- 1 tsp oregeno
- 1 tbsp thyme
- 1/4 tsp red pepper flake
- 1 tsp black pepper
Ingredients
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Instructions
- In a large stockpot on medium heat, add olive oil, celery and carrot. Cook for 5 minutes and then add onions and minced garlic. Cook for 10 minutes until vegetables are tender.
- Pour in vegetable stock, stir and deglaze the pot. Add crushed tomatoes, coconut milk, herbs and spices. Stir until all ingredients are incorporated. Simmer on low heat uncovered for 1 hour. Stir every 15 minutes.
- Remove the bisque from heat and let cool to room temperature. Remove bay leaves and add bisque to a blender. Blend until smooth and reheat.
- Optional: Serve with a dollop of 2% plain greek yogurt.
Recipe Notes
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