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
- 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 tbsp = 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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