Dairy Free Tomato Bisque
Tomato bisque has a reputation for being rich and velvety — and that reputation usually comes with a heavy pour of cream. This version delivers every bit of that luxurious texture by swapping in full-fat coconut milk, which blends seamlessly into the roasted tomato base without any detectable coconut flavor competing with the soup. The real magic starts in the oven, where plum tomatoes roast at high heat until their edges caramelize and their sweetness concentrates into something deeply savory. Tomato paste, smashed garlic, and a touch of red pepper flakes build even more depth before the broth and roasted tomatoes come together in the pot. After a quick simmer and a pass with the immersion blender, the result is impossibly smooth and restaurant-worthy. A pinch of sugar balances the acidity, and torn fresh basil on top makes each bowl feel finished and fresh. It serves four and comes together with pantry staples, making it an easy weeknight win that nobody will believe is free of dairy.
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Learn more →Ingredients
4 servings
- 2 lbs plum tomatoes, halved lengthwise
- 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
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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