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    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! 


    Amanda Tonis (@TheNoshingFox)



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