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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