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Tomato Bisque

A thick, creamy, and delicious tomato bisque recipe that will wow your taste buds.


If you've never had tomato bisque, it is essentially a super creamy and rich tomato soup recipe. It is perfect as a hot lunch on a cold or rainy day, or as a side to a good old grilled cheese sandwich. It sticks to your bones and warms you up when you're trying to thaw out, or preparing to face the elements.


This version is completely gluten-free, dairy-free, sugar-free, and vegan. It's naturally low in fat and calories, so if you want seconds there's no guilt involved.


Plus, this soup is really easy to make and only requires one pot. Less clean-up is always welcome.

 

TIP: If you can't find crushed San Marzano tomatoes, diced or whole is fine. They will be blended near the end of preparation just the same. However, if you have to use whole, try to break them up in the pot as they cook.

 

Ingredients

(Makes 6 servings)

  • 1 tablespoon avocado oil

  • 1 medium sweet onion, diced

  • 1 large stalk celery, diced

  • 3 cloves garlic, minced

  • 5 cups vegetable broth

  • 1, 28 fl. oz. can San Marzano tomatoes, crushed

  • 1/2 teaspoon paprika

  • 1/4 cup long grain white rice

  • 2 teaspoons Monkfruit sweetener, or to taste

  • salt to taste

  • 1/2 cup full fat coconut milk (+ 1/4 cup for garnish - optional)

  • ground black pepper to taste

 

Directions

In a medium stockpot over medium-high heat, heat the oil. Add the onions and celery and sauté, stirring frequently, until they start to become translucent (about 10 minutes). Add the minced garlic and stir, sautéing for and additional minute.


Pour in the vegetable stock and tomatoes and bring to a simmer while stirring regularly. Once it begins to simmer, add in the rice and stir. Reduce the heat to medium-low and continue simmering for 45 minutes, stirring occasionally, and skimming off any foam or oils that might gather on the top surface.


Reduce the heat to low and test for saltiness and sweetness. Add sweetener and salt as needed and stir.


With an immersion blender, blend the soup in the pot until it is completely smooth. Add the coconut milk and continue using the immersion blender to fully incorporate the milk.


At this point, if the soup is too thick you can add a little additional broth. If it is too thin, allow it to simmer for a few minutes longer. Taste again and add any additional sweetener, salt, or pepper as needed and stir.


Ladle the soup into warmed bowls and garnish with a little drizzle of coconut milk. Swoosh with a spoon or use a skewer to make a pretty design (optional). Enjoy!

 
 

Nutritional Information Per Serving:

total calories = 119 | total fat = 3.09g | saturated fat = 0.78g | cholesterol = 0mg | sodium = 730mg | carbohydrates = 18.29g | dietary fibre = 3.21g | sugars = 10.94g | protein = 3.62g

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