This is a quick and healthy Vegan Tomato Bisque that’s made with protein-rich quinoa. Lower in fat and loaded with nutrients, this soup is delicious and family friendly!
This recipe for Quick and Healthy Tomato Bisque with Quinoa is written by: Alyssa Rimmer of Simply Quinoa
Creating This Creamy Tomato Bisque Recipe
The last few weeks have been unbearably cold. The nights dip down below 0 degrees and the days barely reach 20.
It’s the type of cold that pierces through even the thickest of your jackets. It freezes your nostrils as soon as you step outside.
That windproof gloves, fleece hats ,and chunky scarves can’t keep out. The kind of cold that makes soup for dinner the only option that makes sense.
You see, I’m a creamy soup kind of girl. I will take a pureed soup over a chunky stew any day.
I don’t know if it’s the silky smooth texture that gets me, or if it’s simply the fact that this type of meal lends itself exceedingly well to dipping. From toasty sandwiches, crunchy bread, buttery scones, or even savory muffins.
I simply adore dipping baked goods into soups like this fire roasted tomato bisque. But we’ll save that for our next conversation.
This time we’re talking about tomato bisque.
It uses almond milk to replace the heavy cream that’s traditionally used in recipes like this. It’s also full of protein-rich quinoa.
With a hint of natural sweetness, balanced with a mild tang, this homemade tomato bisque is made with organic fire roasted tomatoes and rounded out with hot chili flakes.
Perfect for those many bitter winter nights we have ahead!
What’s the Difference Between Tomato Bisque vs. Soup?
A tomato soup is typically made with just tomatoes and broth, whereas tomato bisque is a creamier, thicker soup that’s made with cream.
Instead of using heavy cream or half and half, I made an ultra creamy vegan tomato soup using unsweetened almond milk.
Vegan Tomato Bisque Ingredients
For added flavor, I made this a fire roasted tomato bisque recipe. Don’t worry, you can buy canned fire roasted tomatoes at the store, no need to roast them yourself!
Here’s everything you’ll need to make the vegan tomato bisque soup:
- Olive oil
- Fire roasted tomatoes
- Salt, pepper, red pepper flakes, and Italian seasoning
- Unsweetened almond milk
For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.
How to Make Vegan Tomato Bisque
Don’t let the fancy sounding name fool you into thinking that homemade tomato bisque is anything but super easy to make!
- Heat the oil in a large sauce pot over medium heat. Add the onion and saute until translucent.
- Add the garlic, salt, pepper, and spices, and saute until fragrant and the onions have softened.
- Add the tomatoes to the pot, then add the water.
- Pour the quinoa into the soup, bring the mixture to a boil, cover and turn down to a low boil until the quinoa is cooked.
- Remove the soup from the heat and let cool slightly before transferring to a food processor or high powered blender. Blend on high until the soup is smooth.
- Return the soup to the pot, stir in the almond milk, and season with chili flakes.
The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.
Can I Use Another Type of Milk?
Yes! You can substitute the almond milk with regular milk if you’re not vegan. Or, use your favorite unsweetened non-dairy milk.
Can Tomato Bisque Be Frozen?
Yes, this tomato bisque soup should be fine to freeze for up to three months. I recommend freezing the soup in individual containers or jars so you can reheat single servings for quick lunches.
What to Serve with Tomato Bisque
I don’t have many vegan sides on my site, but I do have plenty of yummy side dishes that pair well with tomato bisque!
- Whole Wheat Baguette
- Rustic Rosemary Bread
- Sweet Potato Dinner Rolls
- Parmesan & Onion Beer Bread Muffins
Don’t see what you’re looking for here? You can always head over to check out the recipe index to look for more recipes.
More Creamy Soup Recipes:
Why buy canned soup when you can make Homemade Cream of Tomato Soup with minimal effort on your part? Pair the creamy tomato soup with grilled cheese or a side salad for a complete meal.
Roasted butternut squash and garlic are pureed with onion, carrot, broth, and half and half for a silky smooth, creamy, savory Roasted Butternut Squash Soup. Top it with bacon and sage for perfection.
This recipe for Cheesy Broccoli Soup with Kale & Carrot is incredibly simple to whip up for dinner on a busy weeknight and the perfect way to warm up on a cold winter evening.
Black Bean Soup is slightly spicy and incredibly creamy. Serve with bread and enjoy on a cold night!
This Roasted Cauliflower Soup is thick, creamy, and flavorful without being loaded down with heavy cream. I served the cauliflower soup with bacon for added flavor!
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- 1 large onion, peeled and diced
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 1 (28 oz) can diced tomatoes, preferably fire-roasted
- 1 teaspoon fine sea salt (more to taste)
- 1 teaspoon ground black pepper (more to taste)
- 1 tablespoon Italian seasoning
- 2 cans of water, more if needed (see directions below)
- 1/2 cup uncooked quinoa, rinsed well
- 1 cup unsweetened almond milk
- Chili flakes to taste
- OPTIONAL: Grated cheese to garnish - omit for vegan
- Heat the oil in a large saucepot over medium heat. Add the onion and saute until translucent, about 5 minutes.
- Add the garlic, salt, pepper, and spices, and saute until fragrant and the onions have softened, 3 - 5 more minutes.
- Add the tomatoes to the pot, then add the water. Fill one full can with cold water and add to the pot, followed by another full can of water.
- Pour the quinoa into the soup, bring the mixture to a boil, cover and turn down to a low boil for 10 - 15 minutes until the quinoa is cooked.
- Remove the soup from the heat and let cool slightly before transferring to a food processor or high powered blender. Blend on high until the soup is smooth. Add more water if you want your soup a little more creamy.
- Return the soup to the pot, stir in the almond milk and season with chili flakes. Taste and adjust seasonings appropriately.
- Serve and garnish with freshly grated cheese.
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Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 130Total Fat 7gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 5gCholesterol 7mgSodium 640mgCarbohydrates 14gFiber 3gSugar 5gProtein 4g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.