Jan 20, 2013

Plant-based Tomato Bisque

The snow is still lingering on the nearby north-facing mountainsides. And the temps here in the Smokies are supposed to dip into the low teens this week. With all this wintry weather I keep gravitating towards soup… the true winter comfort food. This tomato soup will leave you feeling very satisfied with its creamy texture and tangy flavor. It’s perfect topped with some vegan sour cream. Yum!

Healthy Trails,





Plant-based Tomato Bisque

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 4 cups

A lovely tomato bisque without the dairy!


  • 1 750g package strained tomato (I use Pomi brand, it's the best!)
  • 2 cups water
  • 1 small onion, finely diced
  • 1 TBS salt-free Spike seasoning (my go-to!)
  • 2 TBS tamari or other low sodium soy sauce
  • 2 TBS coconut sugar
  • 1 TBS paprika
  • 1 tsp Summer Savory (or dill weed)
  • 1 tsp onion powder
  • 1/2 cup raw cashews
  • 1 cup soy milk
  • 1/4 cup white wine or cooking sherry (optional)


  1. Combine all ingredients in a soup pot except for the cashews, soy milk and wine.
  2. Simmer on low for about 30 minutes.
  3. Place the cashews and 1/2 cup of the milk in a high powered blender and blend until smooth. Add the remaining milk and blend until completely smooth. If you don't have a high powdered blender, be sure to soak the cashews first for at least 3 hours.
  4. Add this to the soup pot along with the wine, if using, and simmer for just a few more minutes to cook off the alcohol.
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2 responses to “Plant-based Tomato Bisque”

  1. Lili says:

    I clicked one ceaser Dressing in you Dressing and dips and got tomato bisque???

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