Recipe: Vegan Tomato Bisque

Last updated: December 22, 2020, at 12:33 p.m. PT

Originally published: December 22, 2020, at 9:54 a.m. PT

Tomato soup in a blue bowl

Using canned tomatoes in the winter offers greater flavor than what you can find fresh in the stores.


  • 2 tablespoons olive oil
  • 1 /2 medium onion, chopped
  • 1 large clove garlic
  • 28 oz. BPA free can tomatoes
  • 1/4 cup cashews, soaked overnight and drained
  • 1-2 tablespoons balsamic vinegar
  • 2 tablespoons tomato paste
  • 1/4 cup fresh basil
  • 1 cup water
  • 1 pinch cayenne pepper
  • Salt and pepper to taste
  • Ume plum vinegar to taste


  1. Heat olive oil over medium heat.
  2. Add onions and sautè until softened.
  3. Add garlic and cook one minute more.
  4. Place tomatoes and their juices into your blender along with the onion mixture, cashews, 1 tablespoon vinegar, tomato paste, basil, water and cayenne. Blend until smooth-adding more water 1 tablespoon at a time until you've reached your desired thickness.
  5. Season to taste with salt, pepper and ume plum vinegar.


Category: Recipes