This creamy vegan tomato bisque is so smooth and velvety, you'd be forgiven for thinking there was dairy cream in it. The creaminess actually comes from the sunflower seeds, which as well as being delicious, also give this bisque a fantastic B Vitamin boost, in addition to adding goodly amounts of Vitamin E and essential minerals. Plus, they add plenty of protein too.
Okay, before I receive a flurry of messages telling me how wrong I am, I know that technically this is not a bisque because no crustaceans died during the making of this soup, nor does it come from anywhere near the Bay of Biscay... although, to be fair, I am currently living five minutes' walk from the sea, so that totally counts, right?! Anyway, once I'd made it, the colour and texture of this soup really reminded me of lobster bisque.
To further compound my crimes against French soups, this one also has no added thickeners (because it doesn't need them), and guess what? It's not even cooked!
Can I even call this a bisque? Damn right I can. My soup, my rules.
Making this tomato bisque really couldn't be simpler, especially if you have a high-speed blender (such as the VAC2, which I spoke about a couple of weeks ago). Simply chuck everything into the blender jar, and blend on full power for six minutes. Voilà - done! No cooking, minimal washing up, maximum flavour!
If you don't have a high-speed blender, you can still blend everything together, using a food processor, and then simply heat the bisque on the hob.
Creamy Vegan Tomato Bisque
- Nutritious (Vitamin A 99%, Vitamin C 52%, Calcium 12%, Iron 16%, Potassium 16% RDV)
I'm certain you're absolutely going to love this tomato bisque. Enjoy!
Have you ever had a vegan tomato bisque before?
Creamy Vegan Tomato Bisque
- 1 medium onion
- 1 medium carrot
- 1 medium stalk celery
- 2 cloves garlic
- 75 g sunflower seed kernels
- 750 ml vegetable broth
- 800 g canned chopped tomatoes
- 2 tablespoon tomato purée (tomato paste)
- 1 tablespoon smoked paprika
- 1 teaspoon dried marjoram
- ¼ teaspoon each sea salt
- ¼ teaspoon black pepper
- Roughly chop the onion, carrot, and celery, and garlic, and place in the Evolve blender jar.
- Add the rest of the ingredients except the salt and pepper.
- Either use the voice command to make soup, or use the smooth soup preset.
- Taste, and season with salt and pepper, and serve immediately.
- Leftovers can be stored for up to a week in an airtight container in the 'fridge, or in the freezer for up to three months.
- I make stock from my veggie peelings, so it's completely free of gluten, added sodium, etc.; however, it's fine to use vegetable bouillon powder or a stock cube - just make sure you use a low sodium variety. And g-f if that's what you need.
- If you have a different high-speed blender, blend for 6 mins on the highest speed. If you don't have a high-speed blender, you may need to heat the soup once it's blended.
- 1 cup = US cup = 240 ml
- 1 tablespoon = US/UK = 15 ml
- 1 fl oz = US = 30 ml
I used my Optimum VAC2 Air Vacuum Blender for this tomato bisque; if you want to try out this great blender for yourself (more information in my review), Froothie is offering yumsome readers free shipping and an extra £20 discount. Simply add the following code into the comments box when you check out, or if you order by 'phone, relay the code to the person taking your order. The delivery charge will be refunded to your credit or debit card.
In addition, Froothie offers a no-risk 30 day trial, plus a no-deposit, interest-free payment plan on every blender on the Froothie website. The VAC2 is currently on special offer, with £100 off the usual price.
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Now I've finally tried the soup function of the Vac2, I totally get it. I'm still getting a thrill though at just how hot the soup gets. I've never had Lobster Bisque, so would know no different. Your soup looks super tasty and I'm intrigued by the addition of sunflowers.
I use the soup function more than anything else - makes it so easy to have quick and nourishing, hot soup, doesn't it? I'm so into sunflower seeds right now - they make everything so creamy, and of course, are great for people who can't have nuts. (I'm fine with them but I'm always looking at ways I can make my food accessible to everyone.) xx
Your soup, your rules ??. I love the recipe, actually never tried a real french Bisque.
Thanks for sharing.
Ha ha, totally! I've had a lobster bisque a few times, back in the dark ages before I went veggie (several decades ago), and it was delicious! Of course, this doesn't taste remotely seafood-like but that doesn't stop it from being really gorgeous! xx
I can honestly say i have never tried or made a bisque before, but I could totally dive into one of those bowls. Now pass me a spoon please!
I'll pass you a spoon if you'll be kind enough to pass me one of your haggis sandwiches! 😉 xx
I've never had any kind of tomato bisque before, but I know for sure that I'd love your version way more than the traditional 😉
This looks like the perfect recipe to try out the soup function on my Vac 2. A lunch or supper than takes less than 10 minutes from start to finish sounds very appealing indeed! I'm really looking forward to giving it a try!
I really love the VAC2 for its ability to make soup - it's been a tummy-saver so many times! xx
Kirsty Hijacked By Twins
This soup would go down a treat here, all the kids and I adore tomato soups so this would be ideal! Thank you for sharing with #CookBlogShare x
I don't think I've ever met a child who doesn't like tomato soup! I hope you try this one, and that your brood loves it too! xx
I am so going to make this! I haven't used the soup function on my VAC2 yet but I will do it today.
Oh, do let me know how you get on, Jan - I use the soup function more than any of the others, actually! LOL! xx
This looks like a bisque to me! It sounds absolutely delicious - full of veggies and so creamy and healthy. Thanks so much for sharing with #CookOnceEatTwice!
It's currently my go-to soup, Corina! I love how easy and quick it is, and how much flavour it has. It really is delicious! xx
Gosh this looks Lush and bloody love the attitude!!On top of all that it's good for you.Whats not to love about all of that!
Ha ha ha, thanks so much, Jenny! And yep, can't argue with delicious, good-for-you grub, right! 😉 xx
Jo Allison / Jo's Kitchen Larder
I saw bisque and I had to click through! 🙂 I love the consistency, it is simply spot on for bisque so I am with you Nico call it what you want 🙂 It looks and I bet tastes delicious. Great tip about sunflower seeds too! x
Thanks, Jo - I really appreciate you taking the time to comment. I'm really into sunflower seeds right now; got into the habit of using them when I lived in Eastern Europe because they're so cheap there... much cheaper and easier to come by than cashews! They work so well in creamy soups! xx