Why You’ll Love This Recipe

I like this recipe because it’s wholesome, comforting, and easy to prepare. The flavors of tomato, garlic, and Italian seasoning blend beautifully, and I can adjust the spice level with chili flakes to suit my taste. I also love that it’s vegan, gluten-free, and still feels indulgent. Whether I enjoy it with crusty bread or a side salad, it’s always a satisfying bowl of soup.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 large onion, peeled and diced
3 garlic cloves, minced
1 tablespoon olive oil
2 (28 oz) cans diced tomatoes
1 teaspoon fine sea salt (more to taste)
1 teaspoon ground black pepper (more to taste)
1 tablespoon Italian seasoning
4–6 cups vegetable broth
1/2 cup quinoa
1/2–1 cup almond milk
Chili flakes, to taste
Nutritional yeast, to garnish

Directions

1. I heat olive oil in a large pot over medium heat.

2. I add the diced onion and sauté until translucent, about 5 minutes.

3. I stir in garlic, salt, pepper, and Italian seasoning, cooking for another 3–5 minutes until fragrant.

4. I add the canned tomatoes and 4 cups of vegetable broth, then stir in the quinoa.

5. I bring the soup to a boil, cover, and simmer for 10–15 minutes until the quinoa is cooked.

6. I remove the pot from the heat and let it cool slightly before blending.

7. I carefully transfer the soup to a blender or food processor and blend until smooth.

8. I return the soup to the pot, stir in almond milk, and adjust with more broth if needed for creaminess.

9. I season with chili flakes to taste and adjust salt and pepper if needed.

10. I serve warm, garnished with nutritional yeast.

Servings and Timing

This recipe makes 4 servings. It takes 5 minutes to prep, 25 minutes to cook, and is ready in about 30 minutes. Each serving has around 210 calories.

Variations

Sometimes I add roasted red peppers for a smoky flavor, or toss in fresh basil for a brighter taste. If I want a richer version, I use cashew cream instead of almond milk. I’ve also added chickpeas or lentils for extra protein. For spice lovers, a pinch of smoked paprika or cayenne gives the bisque a nice kick.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it gently on the stovetop or in the microwave. This soup also freezes well—I let it cool completely, then store in freezer-safe containers for up to 2 months. When ready to eat, I thaw overnight in the fridge and reheat on the stove.

FAQs

Is this tomato bisque vegan?

Yes, it’s 100% vegan since it uses almond milk instead of dairy cream.

Can I use fresh tomatoes instead of canned?

Yes, I can use about 10–12 fresh tomatoes, peeled and chopped, but I usually simmer them longer for a richer flavor.

How can I make the soup creamier?

I add extra almond milk or blend in a handful of soaked cashews for a richer texture.

Can I use a hand blender instead of a regular blender?

Yes, an immersion blender works great right in the pot for less cleanup.

Does quinoa change the flavor?

No, quinoa doesn’t overpower the soup—it just adds a nutty undertone and more substance.

Can I substitute another grain for quinoa?

Yes, rice, farro, or even barley can work, though the cooking time may change.

How spicy is this soup?

That depends on how many chili flakes I add—I usually start light and adjust to taste.

Can I make this ahead of time?

Yes, I think it tastes even better the next day once the flavors have blended.

What can I serve with tomato bisque?

I like pairing it with grilled cheese, crusty bread, or a fresh green salad.

Can I reduce the sodium?

Yes, I use low-sodium broth and adjust the salt at the end to keep it lighter.

Conclusion

This tomato bisque is one of my favorite quick soups to make when I want something warm and comforting without a lot of effort. I love the balance of hearty quinoa, creamy almond milk, and rich tomato flavor. It’s simple, nourishing, and always hits the spot.