Tomato Bisque Creamy Vegan Plant Based Recipe
Tomato bisque was the perfect bowl of warm comfort on a drizzly evening after a looooonng day at work. It’s so quick to make, uses common ingredients, and even packs a hidden punch of protein.
Bisque is, traditionally, a soup with milk or cream. Plant-based milk works very well here. Coconut milk or almond milk seems ideal. I used coconut. I also added a bit of silken tofu, for some extra protein as well as creaminess.
Tomatoes for Health
Tomatoes are delicious but also great for heart health. They contain the powerful antioxidant, the carotenoid Lycopene. Tomatoes provide about 2/3 of the lycopene in the average diet. Most red colored fruits and vegetables contain it, as well, such as watermelon and red carrots.
Lycopene can reduce oxidative stress, which can lower LDL cholesterol (the “bad” cholesterol), reduce some of the markers for inflammation, lower blood pressure, reduce the risk of stroke, improve recovery after a heart attack, and like most nutrients are best when consumed in whole food form.
Creamy Tomato Bisque
Creamy, vegan, and plant-based, this tomato bisque is healthy and comforting.
- 15 oz canned tomatoes not drained
- 3 oz silken tofo regular tofu can be substituted
- 2 cups plant milk coconut or almond
- 2 teaspoons nutritional yeast
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 3/4 teaspoon salt or to taste
- 1/2 teaspoon black pepper or to taste
- 1 sweetener (optional) a tablespoon of sugar or equivalent stevia
Place all ingredients in a high-speed blender and process until very smooth.
Pour into a heavy saucepan and bring to a simmer. Simmer gently for about 5 minutes. Serve with chopped avocado, red pepper flakes, and grated vegan cheese (not pictured), if desired.
Did you enjoy the Tomato Bisque? For more tomato recipes, try these:
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