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.

Print Recipe

Vegan Tomato Basil Bisque (Dairy Free & Organic)

A warming tomato basil bisque that is vegan, dairy-free and organic.

Servings

Bowls

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

Servings Bowls 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

Instructions

1. 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.

   
2. 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.

   
3. 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.
4. Optional: Serve with a dollop of 2% plain greek yogurt.

Recipe Notes

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