This rich and creamy vegan tomato bisque is easy to make and perfect for a healthy weeknight meal. Enjoy a bowl of this cozy soup when you need a plant-based meal that is hearty and filling!

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We love tomato soup around here. It’s easy to make in the Instant Pot,ย and sometimes I add calabrian chilis to make a spicy tomato soup. But I realized I needed to create an equally delicious vegan version. I love how this one turned out. I used two tricks: blended cashews and blended cannellini beans. Both help to create a rich and creamy texture while also adding healthy fats and plenty of fiber!

Perfect for chilly nights this recipe is not only easy to make, but also incredibly nutritious as it’s loaded with veggies and plant-based ingredients. Whether you’re vegan or just looking to try something new, this soup is sure to become a family favorite!

Why You’ll Love This Vegan Tomato Bisque:

  • Rich & Creamy: Thanks to blended cannellini beans and cashews, this soup achieves that luxurious creaminess without the need for dairy.
  • Healthy & Filling: Packed with carrots, celery, cannellini beans, and tomatoes, it’s a great way to sneak in more veggies while still feeling satisfied.
  • Easy To Make: Using basic ingredients you probably already have in your pantry, this recipe comes together in under an hour!

Tips for the Best Vegan Tomato Bisque

  • Make It Creamier: If you love a super creamy soup, feel free to add more cashew cream or plant-based milk.
  • Customize Your Veggies: Feel free to toss in extra veggies you have on hand like bell peppers or zucchini for more flavor and nutrition.
  • Perfect For Meal Prep: This soup keeps well in the fridge for up to 4 days and you can also freeze it for up to 2 months. Perfect for making ahead!

Why Cashews Make the Perfect Cream Substitute

If youโ€™re wondering why cashews are so popular in vegan cooking, itโ€™s because theyโ€™re incredibly versatile. When soaked and blended, they create a smooth, creamy texture that mimics dairy. Cashews are also neutral in flavor, making them ideal for savory soups like this bisque.

What to Serve with Tomato Soup

I love pairing this soup with my Mediterranean Veggie Sandwich. But Iโ€™ve also enjoyed this as a main dish paired with a crusty loaf of Wildgrain bread. You could also pair it with a chopped salad to add even more veggies to your meal.

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Vegan Tomato Bisque

Vegan Tomato Bisque

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  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 8 cups 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Description

This rich and creamy vegan tomato bisque is easy to make and perfect for a healthy weeknight meal. Enjoy a bowl of this cozy soup when you need a plant-based meal that is hearty and filling!


Ingredients

Units Scale
  • 1/2 cup cashews
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 3 large carrots, chopped
  • 2 large celery stalks, chopped
  • 2 tablespoons tomato paste
  • 4 cloves garlic, minced
  • 1 cup vegetable broth
  • 1 (15oz) can cannellini beans
  • 1 28oz can crushed tomatoes
  • Salt to taste
  • Red pepper flakes (optional)

Instructions

  1. Combine the cashews and 1/2 cup of water in a microwave safe bowl. Microwave for 2 minutes. (This helps soften the cashews.) Let the cashews soak in the hot water while preparing the soup.
  2. In a large pot, heat the olive oil over medium heat.
  3. Add the onion, carrots, and celery. Cook for 8-10 minutes until the onion is translucent and the vegetables have softened slightly.
  4. Add the tomato paste and garlic. Cook for 2 minutes.
  5. In a blender, add the cannellini beans and one cup of vegetable broth. Blend until smooth.
  6. Add the blended beans, remaining vegetable broth, and crushed tomatoesย to the pot. Simmer for 20-25 minutes until the vegetables are tender.
  7. While the vegetables are simmering, drain the cashews. Add the cashews with a 1/2 cup of water to a high speed blender and blend until smooth.
  8. Allow the soup to cool slightly, then carefully transfer the soup to the blender. When blending, remove the center of the blender cap and cover with a kitchen towel to allow steam to safely escape while blending. (Or you can use an immersion blender to blend the soup to your desired consistency.)
  9. Transfer back to the pot, then salt to taste โ€” if needed. Garnish with basil or red pepper flakes, if desired.