Vegan Tomato Bisque



It seems like fall has arrived here in New England.  I am definitely missing the warm summer sun and lack of goosebumps on my legs, but this chilly fall air has been a nice change from the high humidity and 90 plus degree days.  This change in temperature calls for warm, comfort food.  Tomato soup and grilled cheese seems to be exactly the simple warmth and cozy comfort I am craving.  Both vegan and gluten free this soup will make you rethink picking up that can of Campbell’s.

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  • 1 medium onion, chopped
  • 1 tsp. of olive oil
  • 1/2 tbsp of garlic powder
  • 1 tbsp. of dried basil
  • 28 oz of crushed tomatoes, Italian style
  • 4 cups of vegetable stock
  • 1 cup of plain, unsweetened almond milk
  • 6 oz of plain Greek yogurt
  • Servings: 6
  • Difficulty: easy


  • In a large pot over medium heat, saute the onion in olive oil for 3 minutes, add the garlic powder and basil
  • Continue to saute until onions are transluscent
  • Add remaining ingredients to the pot, except the Greek yogurt
  • Bring to a boil and reduce to a simmer for 3-4 hours
  • Using an immersion blender or standard blender (let cool first) blend the soup until a creamy consistency begins to form
  • Stir in the Greek yogurt


  • Calories:  98
  • Carbohydrates:  15 grams
  • Fat:  1 gram
  • Protein:  3 grams

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