Warm yourself with this Creamy Vegan Tomato Bisque. A healthy tomato bisque infused with sriracha for a little kick. Topped with sweet cashew cream, more sriracha and freshly chopped green onions. Ready in as little as 20 minutes!
Winter has arrived and that means cold and flu season is here. So, don’t be messin’ around with that red and white can of crap some like to call “tomato soup.” There’s enough salt in that freaking can to fill three oceans.
Down this Creamy Vegan Tomato Bisque and help your body kick sickness in the crotch. Whole ingredients and ready in as little as 20 minutes. Sounds pretty awesome to me.
Creamy Vegan Tomato Bisque
What’s the difference in tomato soup and tomato bisque? Not much. But, “bisque” sounds cool and fancy so I decided to go with it.
For many people, tomato soup is a comfort food. Rainy Day? Tomato soup. Girlfriend breaks your heart? Tomato soup. Going to prison for tax evasion? Tomato soup. You get the idea.
The point is, at some time in our life we all sought comfort from a big bowl of creamy tomato soup. Nothing wrong with comfort. But, comfort and healthy don’t often go together. I still remember my mom putting milk in our tomato soup and it was so good. No it wasn’t healthy, but it was good.
Times have changed. And, I prefer not to have cholesterol or cow secretions in my food. So, when I was working on this
soup bisque recipe my goal was to create that same creamy, comforting essence of a tomato bisque. But, keep it healthy.
So, let’s get to making this Creamy Vegan Tomato Bisque!
The most important part of a bisque is the creaminess. But, because we’re not using dairy there has to be an alternative. To replace the cream I used silken tofu blended with a little maple syrup and it worked perfectly.
And, before you even ask – tofu does not cause man boobs or shrunken testicles.
Remember Less Is More
Spices are crucial for a bisque. But, you don’t need a ton if you use the right combination. So, my goal was to use as few ingredients as possible and still keep it tasty.
My favorite combination has always been smoky, sweet with a little heat. So, I just played around until something worked. I settled on sriracha, garlic powder, smoked paprika and a little oregano in the actual bisque. For the toppings I used a cashew sweet cream, a little more sriracha and some freshly chopped green onions.
When all these flavors come together, it is absolute perfection. You get everything from savory to spicy to sweet. Pure heavenly comfort.
Remember, comfort and health don’t have to be mutually exclusive. So, the next time you have an extra 20-30 minutes and need something warm and comforting, make this Creamy Vegan Tomato Bisque.
It’s easy to make, super creamy, insanely healthy, and super delicious!
This Creamy Vegan Tomato Bisque is pretty kick ass! It’s…
- Simple to make
- Creamy & hearty
- A little spicy
- Perfect on a cold day
- & Delicious
This soup is great for a meal on the lighter side or a great addition to an even bigger meal.
If you make this recipe, be sure and let me know! Leave a comment, RATE IT, and tag a photo #shaneandsimple on Instagram.Print
Creamy Vegan Tomato Bisque infused with a little sriracha kick. Topped with sweet cashew cream, more sriracha and freshly chopped green onions. Ready in as little as 20 minutes!
- 1 12-ounce block soft or firm silken tofu
- 2 Tbsp. maple syrup
- 1 28-ounce can Cento Crushed Tomatoes
- 1 28-ounce can Cento San Marzano Peeled Tomatoes
- 1 Tbsp. garlic powder
- 2 tsp. Sriracha
- 1 1/2 tsp. smoked paprika
- 1 Tbsp. dried oregano
- 1–2 tsp. salt (or to taste)
Sweet Cashew Cream
- Add tofu and maple syrup to a blender. Blend until well combined and completely smooth.
- Add the can of Cento Crushed Tomatoes, garlic powder, Sriracha, smoked paprika, and salt to the blender. Process until ingredients are well.
- Pour contents into an “unheated” sauce pan. Crush the Cento Peeled Tomatoes by hand and add to the pan with the oregano. Cook over medium-low to medium heat, stirring occasionally until the soup is completely heated. Watch it carefully and don’t let it burn.
The Cashew Cream
- Drain cashews and add to blender with water, maple syrup, vanilla, & salt. Blend until completely smooth. If it’s too thick add a little water, but be careful. You don’t want it too thin.
- Pour bisque into a bowl and drizzle with the cashew cream, Sriracha, and sprinkle with freshly chopped green onion.
Nutrition info does not include Cashew Cream topping.
- Category: One Bowl
- Method: Blend
- Cuisine: Vegan
Keywords: soup, winter, simple, quick, soup, comfort
This recipe was shared on the Weekend Potluck!