Description
This Creamy Tomato Mushroom Bisque is a rich and comforting vegan soup made with tomatoes, sautéed mushrooms, carrots, celery, onion, garlic, coconut milk, and herbs. The tomato base is blended until velvety smooth, then finished with sautéed mushrooms for an earthy, savory flavor in every bowl. It’s naturally vegan, gluten-free, dairy-free, and soy-free.
Ingredients
Units
Scale
- 2 tablespoons olive oil, divided
- 12 ounces mushrooms, sliced (I used a mushroom medley of baby bella mushrooms shiitake mushrooms, and oyster mushrooms)
- 1/2 medium yellow onion, chopped
- 1/2 cup carrots, chopped
- 1/2 cup celery, chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 (28-ounce) can whole peeled or crushed tomatoes
- 2 cups vegetable broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon salt, divided, plus more to taste
- 1/2 teaspoon black pepper
- 1 teaspoon pure maple syrup, optional
- 1 (13.5-ounce) can full-fat coconut milk
- Fresh thyme, for serving
Instructions
- Heat 1 tablespoon olive oil in a large soup pot or Dutch oven over medium-high heat. Add the mushrooms and 1/4 teaspoon salt. Sauté for 7–9 minutes, until tender and golden brown.
- Transfer about two-thirds of the mushrooms to a bowl and set aside, leaving the remaining mushrooms in the pot.
- Reduce the heat to medium. Add the remaining tablespoon olive oil followed by the onion, carrots, and celery. Sauté for 6–8 minutes, until beginning to soften.
- Add the garlic and cook for 30–60 seconds, until fragrant.
- Stir in the tomato paste and cook for another 1–2 minutes.
- Add the tomatoes, vegetable broth, bay leaves, thyme, remaining salt, black pepper, and maple syrup, if using. Bring to a gentle boil.
- Reduce the heat and simmer uncovered for 20–25 minutes, until the vegetables are very tender.
- Remove and discard the bay leaves. Blend the soup in a high-speed blender or use an immersion blender to blend the soup directly in the pot until smooth and creamy.
- Stir in the coconut milk and half of the reserved sautéed mushrooms. Simmer over low heat for another 3–5 minutes.
- Divide into bowls and top with the remaining sautéed mushrooms and fresh thyme.
Equipment
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This is a very thick bisque. If you prefer a thinner soup, add more vegetable broth or water.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: soups