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Vegan (Spicy) Tomato Bisque

Vegan (Spicy) Tomato Bisque

This delicious vegan and spicy take on the classic Tomato Bisque is sure to warm your soul and delight your taste buds whether enjoyed as a side dish, appetizer, or main course!


  • 2 14 oz Canned Diced Tomatoes
  • 1 14 oz Canned Coconut Milk (full fat)
  • 2 Tbsp. Tomato Paste
  • 2 Tbsp. Avocado Oil (or any high-heat safe oil)
  • 2.5 tsp. Saucy Lips Ghost Pepper & Tamarind hot sauce
  • 1/2 a White Onion (diced)
  • 1/2 C. Diced Fresh Tomatoes (I’ve used grape tomatoes, here)
  • 1/2 a Red Bell Pepper (diced)
  • 1/4 C. Chopped Carrots
  • 2 Tbsp. Fresh Basil
  • 3 Garlic Cloves (chopped)
  • 1 Tbsp. Italian Seasoning
  • 1/4 tsp. Crushed Red Pepper Flakes
  • 1 tsp. each: Pink Himalayan Salt & Ground Black Pepper
  • ***Optional Garnishes (as seen in photo):  Pine Nuts, Extra Crushed Red Pepper Flakes, Ground Black Pepper.***


  • Heat oil in a medium/large pot over medium/high heat, then add onions; cook ~5 mins.
  • Add garlic; cook ~3 mins.
  • Add bell pepper, carrots, fresh tomatoes; cook ~5 mins.
  • Add seasonings and basil; cook ~2 mins.
  • Add canned/liquid ingredients (diced tomatoes, tomato paste, coconut milk, hot sauce); simmer ~10-15 mins.
  • Remove from heat, let cool ~10-15 mins.
  • Transfer soup into a blender, blend ~2 mins., or until smooth/well blended.
    • *** If you don’t have a way of blending the soup base into a bisque, this is also wonderful left whole, as a hearty/chunky tomato-based soup! ***
  • Enjoy!

Amanda Tonis (@TheNoshingFox)



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