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    Home ▸ Vegan Soups

    Chunky Vegan Tomato Bisque with Hidden Veggies

    Last modified: October 5, 2022. Originally posted: March 5, 2018 By Sophia DeSantis

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    Chunky vegan tomato bisque with hidden veggies

    A flavor and creaminess that will blow your mind. You will not believe this vegan tomato bisque is a healthy all in one meal filled with veggies and protein!

    White bowl filled with vegan tomato bisque on a grey towel with white squares.

    This is a sponsored conversation written by me on behalf of NOW Foods. The opinions and text are all mine.

    "This stuff needs to be bottled up and sold." Direct quote from my mom. Now I'm not quite so sure about that, but I am sure that this is one of my family's favorite soups ever. I have made this almost every week for the past month, and other than the 2 year old (who is a 50/50 on pretty much life right now), everyone else has been devouring it every time.

    This vegan tomato bisque blows my mind!

    I call this a bisque because it's no wimpy soup. It's thick, it's chunky, its filled with amazingness. This is a full meal that's not going to leave you hungry 20 minutes later. Especially if you load it with all the awesome toppings. It's both the perfect comfort food and the perfect health food, I love it when that happens!

    Top view of piles of chopped cauliflower, celery, carrots and tomatoes on a grey and white towel

    I played with this recipe for a while. I had a specific flavor that I was going for, not just any old tomato soup flavor. And I also wanted the prefect texture, super smooth soups aren't usually my favorite. The end result was perfection, the list of fabulous qualities goes on and on:

    • made in 30 minutes
    • filled with 4 different hidden veggies 
    • protein is covered so an all in one meal
    • chunky filling texture
    • thick and creamy
    • much healthier than standard bisque
    • sprinkled with vegan grateable Parmesan 
    • topped with crunchy sesame sticks for even more texture
    • freezable for easy meals on busy nights

    But those toppings though

    On it's own this soup is fantastic. But add the optional toppings, and we're talking unreal. The first give-in was my Grateable Vegan Parmesan. Have you seen it yet? It's insane. The tang on top of the flavors in this vegan tomato bisque are close your eyes as you eat amazing. You should always have this parm on hand.

    I'm also a sucker for textures, there is nothing more amazing that the soft and crunchy combo in one. Which is why I paired this chunky soup with some fun toppings! I tried a variety of stuff: pretzels, chips, croutons...and landed on these fun little sesame sticks from NOW Foods. They come in 3 different flavors, so you can change it up whenever you want!

    Top view of three bags of flavored sesame sticks on brown parchment paper.

    Front view of sesame sticks pouring out of their open bags.

    They are super crunchy and I love that they don't get soggy the minute you put them in. I literally gag at soggy carbs. I simply can't do it, so a standard cracker just isn't my cup of tea. Plus the cajun flavor gives the soup a little kick and everything is better with spice!

    Are you drooling yet? I can't even stand it. I have exactly 30 minutes before I have to go so it looks like another pot of chunky vegan tomato bisque is on the docket. C'mon and get on this soup train with me!

    Wooden spoon scooping out a bite of chunky tomato bisque from a white bowl.

    White bowl filled with vegan tomato bisque on a grey towel with white squares.

    Chunky Vegan Tomato Bisque with Hidden Veggies

    Sophia DeSantis
    A flavor and creaminess that will blow your mind. You will not believe this vegan tomato bisque is a healthy all in one meal filled with veggies and protein!
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course 30 Minutes or Less, Main Course, Soup
    Cuisine American
    Servings 8 servings
    Calories 201 kcal

    Ingredients
     
     

    • 1 cup shallots , finely chopped
    • 1 tablespoon garlic , finely chopped
    • ½ teaspoon sea salt
    • splash veggie broth to saute , low sodium if needed (you can use a drizzle of oil instead)
    • ½ cup white cooking wine or sherry
    • 1 cup celery , roughly chopped
    • 1 cup carrots , roughly chopped
    • 1 cup cauliflower , roughly chopped
    • 1 cup cherry or grape tomatoes
    • 2 cans diced tomatoes , 28 ounce each
    • 4 cups veggie broth , divided, low sodium if needed
    • ½ cup fresh basil , plus extra for garnish
    • ½ cup sun dried tomatoes , in water or dried (not in oil)
    • Top with Grateable Parmesan Cheese optional
    • Crunchy toppings like sesame sticks or pretzels

    Cream:

    • 1 cup raw cashews (see note)
    • 1 cup cooked white beans , rinsed and drained
    • 1 cup unsweetened cashew milk
    • 1 teaspoon sea salt

    Instructions
     

    • In a large pot over medium heat, sauté shallots and garlic with ½ teaspoon sea salt and broth (or oil) for 2 to 3 minutes until they begin to get soft.
    • Add wine or sherry and sauté until wine is reduced by half.
    • Meanwhile put celery, carrots, cauliflower, tomatoes, one 28 ounce can of diced tomatoes and 2 cups broth in a blender and pulse until pureed but still a bit chunky.
    • Pour into the pot with the shallots.
    • Put second can of diced tomatoes, last 2 cups of broth, and sun dried tomatoes in the blender and pulse until the sundried tomatoes are finely chopped. Add basil and pulse again until chopped.
    • Pour mixture into the pot. Cook uncovered over medium heat while you make the cream.
    • Meanwhile make cream by adding all ingredients into the blender (you don’t have to clean it) and puree until creamy and smooth.
    • Add the cream to the pot and stir until fully mixed in.
    • Serve hot in bowls. Top with Parmesan and crunchy toppings and devour!

    Notes

    • Nutrition info is for soup only, it does not include toppings.
    • Measure veggies in heaping cups.
    • If you are not using a high speed blender you can either soak the cashews overnight or grind them into a fine powder using a coffee grinder.
    Tips to prep ahead
    • Chop all veggies. Make Parmesan.
    Baby/toddler food idea
    • Cook well for baby. Great toddler food.

    Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.

    Nutrition

    Calories: 201kcalCarbohydrates: 25gProtein: 7gFat: 7gSaturated Fat: 1gSodium: 591mgPotassium: 919mgFiber: 5gSugar: 10gVitamin A: 3160IUVitamin C: 31.4mgCalcium: 99mgIron: 4.1mg

    Nutrition and metric information should be considered an estimate.

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    « Vegan Creamy Spinach Pea Soup
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    852 shares

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    1. Sara

      June 11, 2018 at 4:23 am

      This has a really good creamy tomato flavor - an almost cheesy flavor, even without the Parmesan! My husband and I both enjoyed it as a bisque; however, he commented on how thick it was and suggested that we could also use it as a pasta sauce. We tossed some leftovers on whole grain pasta, and it was delicious! Thanks for a recipe packed with veggies and protein!

      Reply
      • veggiesdontbite

        June 11, 2018 at 10:16 am

        Hi Sara! So happy to hear! Yes, it is definitely a thicker soup and is great with pasta! I put pasta in it for my kids so I know it would be great the other way around! Thanks so much for being a reader!

        Reply
    2. Amanda Hyman

      May 09, 2018 at 6:47 am

      this is OH SO GOOD! My husband and kids request this one, it's that good! and I think its delicious , and I love that most of the chopping is done by the blender. HOLLA!

      Reply
      • veggiesdontbite

        May 09, 2018 at 12:21 pm

        Oh thank you so much Amanda!! I so appreciate the feedback and support!

        Reply
    3. Kristin

      April 01, 2018 at 6:43 am

      i just realized i went all winter without making tomato soup! need to remedy that ASAP 🙂

      Reply
      • veggiesdontbite

        April 01, 2018 at 4:11 pm

        Yes you do!! You will LOVE this one!

        Reply
    4. Raffaele

      March 19, 2018 at 4:02 pm

      Thanks gorgeous girl x

      Reply
    5. The Vegan 8

      March 10, 2018 at 11:47 am

      You know I'm a HUGE soup fan and I'm loving all of these veggies stuffed in here, major yummo! I literally, no lie, just finished a bowl of my tomato bisque for lunch, lmao! Need to try this sometime for sure! I just saw Amanda's comment, awww, so happy she found you! That is the sweet reader I told you about that found your site from my burrito post. She has been a longtime reader for so long and always is so sweet to leave feedback!

      Reply
      • The Vegan 8

        March 10, 2018 at 11:48 am

        And I'm glad I saw her comment because it reminded me I forgot to respond to hers about your burritos, lmao!! xx

        Reply
      • veggiesdontbite

        March 10, 2018 at 3:56 pm

        Thank you so much girl! We have been eating this like weekly over here. My entire family LOVES it and can't get enough. And it has been unusually cold so the perfect food! And yes, Amanda is so so sweet! Taking the time to leave such a nice review made my day 🙂

        Reply
    6. Amanda Hyman

      March 09, 2018 at 2:33 pm

      I just made this and tasted the final product. It is AMAZING! Like crazy delicious. People, Make this now! Sophia, I also made your chile rellenos burrito from vegan 8's website. That was crying-tears-of joy-that plant-based-could-this-good delicious. So many vegan recipes are just ok, not yours, my dear!

      Reply
      • veggiesdontbite

        March 09, 2018 at 8:45 pm

        OMG Amanda! You totally made my night! Thank you so so much. I'm so thrilled you like the soup! And the burritos. Those are my favorite recipe in my book. In fact, I'm making them tomorrow!! Thank you so much for being a reader!

        Reply
    7. Cassie Thuvan Tran

      March 07, 2018 at 1:07 pm

      This soup looks so nice! I love the idea of adding something super crunchy on top of the soup. Texture is super important when it comes to making a tasty meal!

      Reply
      • veggiesdontbite

        March 08, 2018 at 5:06 pm

        Thanks Cassie! I agree, texture is everything to me!

        Reply
    8. Mandy

      March 06, 2018 at 11:42 am

      Haha!!! Well, I have a five year old who’s 50/50 on just about everything right now, so I can relate ? I’m very certain I would inhale a large bowl of this and then go back for seconds! I love soups that are so thick they could easily be a dip/sauce. The texture looks incredible and I’m really loving the ingredient list...jam packed with loads of veggies AND protein!! I’m right there with you on the soggy carbs (eeeewww!) so those sesame sticks sound like a perfect topping! Can’t wait to make this!! ❤️

      Reply
      • veggiesdontbite

        March 06, 2018 at 3:52 pm

        Ha!! You never know with these littles! Thanks so much Mandy. You will love this! So full of veggies and amazingly flavorful. I'm not sure if you're doing beans yet, but you can sub those in the cream with all cashews or even potato. Let me know if you try it!

        Reply
        • Mandy

          March 14, 2018 at 6:01 pm

          Sophia!!!!! We made this for dinner today and OMG!! I’m in LOVE!! What I loved about it: the flavor, the fact that there are loads of veggies, and most of all...how it made a giant pot! Which means leftovers for a couple days!!! And soup just gets better as leftovers! I didn’t have your delicious Parmesan to top it with (next time), but we had lots fresh basil to add and we roasted up some potato wedges to go along with it...which I happily dipped in the soup. For Willow, I blended the soup until it was super smooth and she gave it a thumbs up!! Awesome recipe, my friend!! ❤️

        • veggiesdontbite

          March 18, 2018 at 1:54 pm

          Thank you so much Mandy!! I am so happy you all loved it. The potato wedges sound amazing to dip inside! Thank you so much for you awesome review!!

    9. Emilie

      March 06, 2018 at 4:20 am

      Can't wait to try this!

      Reply
      • veggiesdontbite

        March 06, 2018 at 3:51 pm

        Yay!! Can't wait for you to try it either!

        Reply
        • Emilie

          March 20, 2018 at 4:00 pm

          I just made it! I love it. Anticipating a big nor'easter tomorrow, and this just hits the spot. Just finished my second bowl, actually! Thanks so much for your website. I've tried several of your recipes and plan to try many more!

        • veggiesdontbite

          March 20, 2018 at 9:03 pm

          That is so great to hear Emilie!! Not about the nor'easter but the soup, LOL! I'm so happy you liked the soup as much as we do!

        • Emilie

          May 11, 2018 at 9:24 am

          I've made this soup 3 or 4 times now, and it's so yummy. I just finished up some I found in my freezer. I've really enjoyed your recipes from the blog, and just got your cookbook. Can't wait to get going on some of those!

        • veggiesdontbite

          May 14, 2018 at 7:25 am

          Hi Emilie! Thank you so much for the great review! I am so happy you love the soup. And thank you for your support and buying my book! I hope you love it. If you do I would love a review on Amazon! Thank you again!

        • Emilei

          May 15, 2018 at 4:07 am

          Will do! Got my eye on quite a few to try out. I've already made the fall harvest burrito since it was on the blog. Once glance & I knew it would be amazing, and it was. 🙂

        • veggiesdontbite

          May 15, 2018 at 4:11 pm

          Oh yay!! So happy you loved it! Thank you so much!

    10. JD

      March 05, 2018 at 12:32 pm

      This is one of my favorite dinners you’ve made. It’s so filling which surprised me with all the healthy veggies in it.

      Reply

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