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Creamy Vegan Tomato Bisque with a Kick
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5 from 3 votes

Creamy Vegan Tomato Bisque with a Kick

This creamy vegan tomato bisque offers a slow-warming kick of heat, has a ripple of cashew cream strewn throughout, and is puréed just long enough to smooth it out yet still retains a bit of texture. Recipe inspired by this lovely creamy tomato soup from Bon Appétit.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Bisque, Soup
Cuisine: Gluten-Free, Grain-Free, plant-based, Vegan
Servings: 6 to 8


  • 2 tablespoons extra-virgin olive oil
  • 1 large yellow onion, thinly sliced
  • ¼ cup peeled and finely grated carrot (about 1 medium carrot)
  • 4 cloves garlic, roughly chopped
  • 5 sprigs thyme, tied together with kitchen twine
  • 2 tablespoons Mutti Double Concentrated Tomato Paste*
  • ¼ teaspoon to 1 crushed red pepper flakes, to taste**
  • 2 24.5-ounce jars Mutti Tomato Purée (Passata)*
  • 4 cups filtered water, divided
  • ¼ cup raw cashews, soaked for at least two hours and drained
  • Few to several dashes of red pepper hot sauce (e.g., Tabasco), to taste
  • 1 teaspoon sea salt, plus more to taste
  • Freshly ground black pepper
  • Pinch baking soda (to balance acidity)


  • Heat the olive oil in a large stock pot over medium-low heat. Add the onion, grated carrot, garlic, and thyme, and cook for 6 minutes, or until the onion is soft and translucent, stirring occasionally.
  • Increase the heat to medium and whisk in the tomato paste and crushed red pepper flakes. Cook for 2 minutes, or until the paste begins to caramelize ever so slightly in spots, stirring frequently.
  • Stir in the tomato purée and 3 ½ cups of the filtered water. Increase the heat to high and bring to a boil. Then, reduce the heat to medium-low and simmer, uncovered, for 20 to 25 minutes, or until the soup is reduced by about ⅙, stirring occasionally.
  • Meanwhile, prepare the cashew cream. Add the cashews and the remaining ½ cup filtered water to a high-speed blender and blend on high for 2 minutes, or until completely smooth. Set aside.
  • Turn off the heat and discard the thyme sprigs. Purée the soup with an immersion blender*** for 2 minutes, or until completely smooth.
  • Stir in the cashew cream, hot sauce, and sea salt. Then, turn the heat on low and simmer for another 5 to 10 minutes, stirring occasionally. If desired, season to taste with more sea salt (I usually add another ½ teaspoon) and freshly ground black pepper. Stir in the baking soda.
  • Ladle the soup into bowls and serve warm. Refrigerate leftovers, covered, for up to 5 days or freeze for up to 1 month.


*Mutti is Italy's #1 canned tomato and all Mutti tomatoes are grown in Italy from the best producers/farmers. Their tomatoes are canned fresh and boast a rich color, flavor, and aroma.
**1 teaspoon offers a swift kick of heat, so I recommend starting with ¼ or ½ teaspoon and working your way up from there.
***If you don't have an immersion blender, use a regular blender to carefully purée the soup in batches. Then, return the soup to the pot.
****For an ultra rich and creamy variation, double the cashew cream (i.e., ½ cup raw cashews and 1 cup filtered water). Just be sure to adjust the seasoning by adding more sea salt and black pepper to balance out the sweetness of the cashews.