Rich Tomato Bisque is a classic soup that is simple to make and this recipe will have you coming back for more. Adults and kids love it as an entree or a main dish.
My husband and I love soup and have it often. Even throughout the summer. Homemade Split Pea Soup and Rich Tomato Bisque are our favorites.
Not necessarily in that order. Of course, he is putting crackers in his – no matter what – but I like a big spoonful all the way down to the last drop.
It is so nice to know that all you have to do is measure ingredients into a big pot and follow a few directions to get the best soup possible.
I hope you will get to make this delicious recipe – very soon.
How Do You Make a Roux for this Tomato Bisque Recipe?
A roux is the beginning of a sauce or soup or stew and it starts with butter and flour. In our case, it’s dairy free butter.
Melt the butter in a saucepan, skillet or stockpot. For this recipe, a stockpot is used. I like to use a nice big one. This aids in stirring and making a larger quantity than you thought you might.
Add the flour and it is often the same amount as the butter. Stir until all is well blended. It will seem like a thick clump of moist flour. Keep stirring for about a minute. This cooks out the raw taste of flour.
Helpful Tools
A great stockpot comes in handy for most soups and stews
Nice old fashioned type, sturdy glass measuring cups are the way to go.
Not a necessity but gorgeous soup bowls that are made by Polish Pottery!
This post contains affiliate links. Read my disclosure policy here.
Rich Tomato Bisque
Ingredients
- 4 tablespoons dairy-free butter - you use this much for the roux to help make the soup thicker
- 1/2 cup yellow onion, diced
- 1 cup carrot, diced
- 2 small cloves garlic, finely chopped or minced
- 4 tablespoons flour
- 32 ounces vegetable broth
- 1 cup water
- 28 ounces whole tomatoes - one large can
- 1 tablespoon tomato paste
- 1 bay leaf
- 1 teaspoon dried basil
- 8 ounces from a can of full fat coconut milk, usually about 17% to 22%
- 1 teaspoon sea salt
- 1/8 teaspoon ground black pepper
- a couple of dashes tabasco sauce
Instructions
- Heat the vegan butter in a large soup pot.
- Add the onion and carrot and saute for about 8-10 minutes. Until the onion looks translucent.
- Add the garlic and sauté for one more minute.
- Add the flour and stir and cook to make a roux. It will take about 3 minutes to cook the flour taste out of the mixture.
- Pour in the broth, water, tomatoes, tomato paste.
- Stir to make sure the roux is all mixed into the liquid.
- Add the bay leaf and basil.
- Cover and cook over medium heat for 30 minutes. Stir a couple of times to make sure it is not sticking.
- Remove from the heat and let cool.
- Remove the bay leaf.
- Now you need to blend the soup. You can either use and immersion blender until it is completely smooth or Use a blender. Blend in batches until the soup is smooth.
- Return the tomato soup to the pot by pouring it through a sieve.
- Reheat the soup and add the coconut milk, salt and pepper. Do not bring to a boil or cook too high after the coconut milk has been added.
- Taste to see if you need more salt or pepper. They can always add a little at the table.
Notes
Nutrition
Great recipe! Eazy, creamy even without the cream.
I have never liked tomato soup in my life, but this recipe is AMAZING!!! I made it for a client and I will make it again. The only things I would change is use fresh tomatoes instead of canned anf use a low sodium tomato broth. I didn’t add any salt other than what was in the tomatoes and broth and it was still too salty for my taste (personal preference). I also added nutrional yeast to my own bowl. Yummy! This will definitely become one of my go to soups!
To play it safe Melissa – use Thai lite coconut milk in the can. It’s usually in the International section of the grocery store.
Hi, is the coconut taste detectable in the soup? Even a tiny bit? I live tomato bisque and need to find a vegan one; this recipe looks amazing, but I do not want it to taste like coconut milk. Thank you!
I am a huge soup lover as well as a tomato lover so can’t wait to try this soup! Delicious!
I am psyched to see that you used a roux to thicken this soup. I bet it has a dreamy texture as a result!
Yum I love fall-time soups!!
This looks like the perfect warming soup for fall and a great meal prep soup to keep in the fridge! Gorgeous color!
Thanks for the heads up Janice. I have changed recipe cards lately and I must have missed that. Thanks and it is 2 small garlic cloves, minced or finely chopped. Right after sautéing the onion and carrot. I fixed the recipe 🙂
Just a question.your instructions say to add garlic, however I don’t see it anywhere on the ingredient list. How much do I need to put in?
This soup is awesome…i’m getting ready to make my second round of it. The only thing I changed in it was 1/2 yellow onion, 1/2 red onion and one lg shallot in place of just one yellow onion. Thanks for putting this recipe out there! Vermont has been very cold and soup 3 times a week is just not enough!
Thanks Amy and that sure shows you my ignorance about shellfish. I always thought bisque meant a thicker cream base. Here a coconut cream base. I can’t change the title now because it is tied into so many things but I absolutely know now. Thanks again!
This looks delicious! 🙂
Just to let you know, when referring to soups, the word “bisque” means a soup with a shellfish base.
That is fantastic Pilar! You have made my day 🙂
My whole family LOVED this soup! I have been trying to find the perfect creamy tomato soup for having with vegan grilled cheeze sandwiches and this is it. I used No-Chicken broth and fire roasted tomatoes. So yummy!
Hahaha – thanks so much Angela!
🙂
Those darn husbands – hahaha. Thanks Brenda.
Thanks! Tomato soup always sounds good to me too.
Thanks Stephanie and feel better.
You are a brilliant person Marjory!
It is darn good Amy!
🙂
The spicy kick turned out really good Christine!
I am jealous of your weather Rebecca! Thanks too!
You are definitely a good cook Nutmeg Nanny!
Thanks so much Martha! I love your support.
Thanks Heather! It really is pure comfort. 🙂
Wonderful Sarah! I think you’ll love it.
My thoughts exactly! 🙂 Thanks Kirsten.
Thank you so much Karissa! That makes me feel great!
Fantastic Amanda!!!
That means so much to me Kim! Thanks so much!
This is spectacular. I see this on my to do list soon. Gorgeous photos.
Tomato bisque is definite favorite of mine! Gonna make a big batch of this to take as my work lunches!
Gorgeous! Beautiful photos!
This bisque looks so rich and creamy, I want to slurp it with a straw. Or plant my face and slurp. I’ll play it by ear. All I know is I want this!!
I love how thick and rich this soup looks…perfect for dipping a heel of crusty bread!
Oh my goodness … that looks incredible! I wish I saw this earlier because I attempted a bisque tonight that just didn’t work out so great — next time I am trying your version!
I can never turn down a good bisque!
I recently just posted a tomato soup recipe which even my kids surprisingly ate and loved!! The hubby however is still not a fan. Yours looks yummy!
I’ve been on a tomato soup kick lately. The color of this looks perfect!
This soup looks fantastic! I have been fighting a cold and this sounds awesome right now!
Looks fabulous Ginny! I would make a ton and store some in the freezer so I could get my tomato soup fix any time!
I absolutely love tomato soup – and with a cream base, even better. Love the use of coconut milk instead. Will try that!
pure comfort food
I’ve actually never had tomato bisque. I need to remedy that right away, this looks so delicious! I love the addition of tabasco, yum!
It is cold where I am right now. I could SO go for a big bowl of this!
I love how rich and creamy this soup looks. I love using full fat coconut milk for this very reason.
We love soup year-round too! This looks fantastic – so silky smooth and creamy!
I’m totally a soup in the summer kinda girl, so I’m sure this will make an appearance year round. It looks so rich and comforting (yet so healthy)!