Low Sodium Dairy Free Tomato Bisque

Total time55 min

Prep time15 min

Cook time40 min

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Ingredients

4 servings

2 lbs plum tomatoes, halved lengthwise
Fresh Roma Tomato Fresh Organic Red Tomato Fresh Red Tomato On The Vine Red Tomato Vine Ripe Tomato
See all
1 can (14.5 oz) diced tomatoes
3 tbsp olive oil, divided
1 medium yellow onion, roughly chopped
4 cloves garlic, smashed
2 tbsp tomato paste
½ tsp dried thyme
¼ tsp red pepper flakes
2 cups vegetable broth
1 can (13.5 oz) full-fat coconut milk
1 tsp sugar
salt and pepper to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

fresh basil leaves, torn (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Arrange the halved plum tomatoes cut-side up on a baking sheet. Drizzle with 2 tbsp of the olive oil and season generously with salt and pepper. Roast for 25–30 minutes, until the tomatoes are collapsed, caramelized at the edges, and deeply fragrant.
2
While the tomatoes roast, heat the remaining 1 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.

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Ingredients

4 servings

2 lbs plum tomatoes, halved lengthwise
Fresh Roma Tomato Fresh Organic Red Tomato Fresh Red Tomato On The Vine Red Tomato Vine Ripe Tomato
See all
1 can (14.5 oz) diced tomatoes
3 tbsp olive oil, divided
1 medium yellow onion, roughly chopped
4 cloves garlic, smashed
2 tbsp tomato paste
½ tsp dried thyme
¼ tsp red pepper flakes
2 cups vegetable broth
1 can (13.5 oz) full-fat coconut milk
1 tsp sugar
salt and pepper to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

fresh basil leaves, torn (optional)

Instructions

Preheat the oven to 425°F (220°C). Arrange the halved plum tomatoes cut-side up on a baking sheet. Drizzle with 2 tbsp of the olive oil and season generously with salt and pepper. Roast for 25–30 minutes, until the tomatoes are collapsed, caramelized at the edges, and deeply fragrant.

While the tomatoes roast, heat the remaining 1 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!