Description
This dairy-free tomato bisque is creamy, hearty, and ready in just 30 minutes. Made with quinoa for added protein and almond milk for smoothness, it’s a wholesome vegan soup that feels indulgent yet nourishing.
Ingredients
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, for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and sauté until translucent, about 5 minutes.
- Stir in garlic, salt, pepper, and Italian seasoning. Cook 3–5 minutes until fragrant.
- Add canned tomatoes and 4 cups vegetable broth, then stir in quinoa.
- Bring to a boil, cover, and simmer 10–15 minutes until quinoa is cooked.
- Remove from heat and let cool slightly before blending.
- Carefully blend until smooth using a blender or immersion blender.
- Return soup to pot, stir in almond milk, and adjust with more broth if needed.
- Season with chili flakes, salt, and pepper to taste.
- Serve warm, garnished with nutritional yeast.
Notes
Use fresh tomatoes (10–12, peeled and chopped) instead of canned for a fresher flavor.
Cashew cream can replace almond milk for a richer texture.
Roasted red peppers or fresh basil add extra depth.
Substitute chickpeas, lentils, or other grains for variety.
Freezes well for up to 2 months.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 210
- Sugar: 9g
- Sodium: 680mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
