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!
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!
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!
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!
Chunky Vegan Tomato Bisque with Hidden Veggies
- 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
- In a large pot over medium heat, sauté shallots and garlic with 1/2 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!
- 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.
- Chop all veggies. Make Parmesan.
- Cook well for baby. Great toddler food.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.