Vegan Tomato Bisque
Prep time
Cook time
Total time
: vegan, gluten free, vegetarian
Serves: 6-8
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 1 cup vegetarian broth
  • 28 ounce can diced tomatoes
  • ¼ cup roasted red pepper
  • 2 teaspoons dried oregano
  • ½ teaspoon lemon pepper
  • 1 teaspoon all-purpose seasoning blend or Italian herb blend.
  • 1 bay leaf
  • ½ cup cashew milk or non-dairy milk of your choice.
  • sea salt, to taste
  1. In a 3-quart saucepan sauté the onions until tender and just golden.
  2. Add the remaining ingredients, cover and bring to a boil.
  3. Reduce to simmer and cook for 20 minutes.
  4. Stir until you find the bay leaf and remove it.
  5. Stir in cashew milk.
  6. Using an immersion blender puree the soup until smooth. If using a blender allow the soup to cool, to prevent accidental body burning. (unless you are so careful you'd never make that mistake)
Recipe by phoebe's pure food at