When the cooler months roll in (or when life just calls for comfort in a bowl), this creamy vegan tomato and cauliflower bisque is like a cozy hug from the inside out. It’s rich, velvety, and secretly packed with good-for-you ingredients—so you can feel just as good eating it as you do serving it. And trust me, if three picky kids in Texas gave it two thumbs up, you know this one’s a keeper!
Table of Contents
Why You’ll Love This Creamy Vegan Tomato and Cauliflower Bisque
- It’s a plant-based comfort food that feels indulgent without being heavy.
- A sneaky way to add extra veggies (hi, cauliflower and white beans 👋).
- Cozy, creamy, and downright crave-worthy.
- Freezer-friendly, so future-you will thank present-you.
- Pairs perfectly with a crusty piece of sourdough or a gooey grilled cheese.
What Does Creamy Vegan Tomato and Cauliflower Bisque Taste Like?
Imagine the rich, tangy goodness of classic tomato soup, but thicker, creamier, and with a subtle nutty sweetness from roasted cauliflower and cashews. The beans add body (and protein!) without stealing the spotlight. The Italian herbs and garlic bring that familiar depth of flavor, while a squeeze of lemon at the end brightens it up.
It’s like the grown-up cousin of the tomato soup you dipped your grilled cheese into as a kid—comforting, but with a little extra flair.
Ingredients You’ll Need for Creamy Vegan Tomato and Cauliflower Bisque
One of the best parts about this creamy vegan tomato and cauliflower bisque is that it uses everyday, wholesome ingredients you probably already have in your kitchen. Nothing fancy or hard-to-find—just real, nourishing foods that come together to make a deeply satisfying bowl of soup. Let’s break it down:
- Cauliflower (about 1 ½ lbs, cut into florets): This is the secret star of the show! Cauliflower gives the bisque its body and mild nutty flavor. Once roasted, it turns slightly caramelized, adding depth to the soup without overpowering the tomatoes.
- Fresh tomatoes (1 ½ – 2 lbs, any variety, halved): Roasting the tomatoes concentrates their natural sweetness, giving the bisque that rich, tangy backbone we love in a classic tomato soup. If you enjoy tomato-based soups, you might also like my roasted tomato basil soup.
- Yellow onion (1, roughly chopped): A kitchen essential for building flavor. When roasted, onion adds a subtle sweetness that balances the acidity of the tomatoes.
- Garlic (6 cloves, smashed): Because what’s a bisque without a little garlicky magic? Roasted garlic mellows into a buttery, savory bite that blends seamlessly into the creamy base.
- Olive oil (3 tbsp): For roasting the veggies and giving them that golden, irresistible finish.
- Sea salt and black pepper: Simple seasonings that highlight the natural flavors. Don’t be shy with the pepper—it gives the bisque a gentle warmth.
- Raw cashews (½ cup): Blended cashews are the secret weapon for making this bisque extra creamy without dairy. They lend that silky-smooth texture we’re after. (Soak them if your blender isn’t high-powered.)
- White beans (1 can, drained and rinsed): Not only do they add protein and fiber, but they also help thicken the soup in a way that’s hearty but still light.
- Milk of choice (1 cup, unsweetened): Almond, oat, or soy milk work perfectly. Just make sure it’s unflavored—no one wants a hint of vanilla sneaking into their savory soup!
- Vegetable broth (4 cups, low sodium): Forms the liquid base of the bisque. Low-sodium keeps you in control of the seasoning.
- Canned whole peeled tomatoes (1 large 28 oz can with juices): Layering canned tomatoes with roasted fresh ones gives a balance of sweetness, acidity, and depth.
- Italian seasoning (1 tsp): A cozy blend of herbs that ties everything together.
- Red pepper flakes (to taste): Optional, but a pinch adds a lovely little kick.
- Fresh lemon juice (from 1 lemon): A bright splash at the end that wakes up the entire pot of bisque.
Each ingredient here is thoughtfully chosen to build that creamy, velvety texture and balanced flavor profile that makes this creamy vegan tomato and cauliflower bisque so special.
How to Make Creamy Vegan Tomato and Cauliflower Bisque
Making this creamy vegan tomato and cauliflower bisque isn’t complicated at all—it just takes a little roasting, blending, and simmering to create that dreamy, velvety texture. Follow along with these detailed steps and you’ll have a pot of comfort ready in about an hour.
Step 1: Prep and Soak the Cashews
If your blender isn’t high-powered (like a Vitamix), go ahead and soak your raw cashews in warm water before you start prepping the rest of the soup. This softens them and helps create that silky-smooth bisque consistency. If you do have a high-speed blender, you can skip this step.
Step 2: Roast the Veggies for Maximum Flavor
Preheat your oven to 425°F and line a large baking sheet with parchment paper. Add the cauliflower florets, halved fresh tomatoes, chopped onion, and smashed garlic cloves to the pan.
- Drizzle generously with olive oil.
- Sprinkle with ¼ teaspoon of sea salt and a few cracks of black pepper.
- Toss everything together with your hands until well coated.
Roast the vegetables for about 40 minutes, or until the cauliflower edges are golden and the tomatoes look caramelized. This roasting step is what deepens the flavor and makes this bisque taste restaurant-worthy.
👉 Pro tip: If you love soups with roasted vegetables, try my creamy jalapeño corn chowder for another family favorite.
Step 3: Blend the Soup Base
Once the veggies are roasted and fragrant, carefully transfer them to your blender along with:
- The 4 cups of vegetable broth
- The canned whole peeled tomatoes and their juices
Blend until smooth and creamy. Depending on the size of your blender, you may need to do this in batches. Pour the blended mixture into a large soup pot over medium heat.
Step 4: Simmer with Seasonings
Now it’s time to layer in more flavor. Add the remaining ¼ teaspoon of salt, more black pepper, Italian seasoning, and a pinch of red pepper flakes (if you like a little heat). Stir everything together and let it gently simmer for about 10–15 minutes. This allows the flavors to mingle and develop.
Step 5: Blend the Creamy Cashew-Bean Mix
While the soup simmers, drain the soaked cashews and add them to the blender. Toss in the drained white beans and your unsweetened milk of choice. Blend until smooth and completely creamy—this is your dairy-free “cream” that makes the bisque luscious without heavy cream.
Pour this mixture into the pot with the simmering soup. Stir well and let it cook together for another 5–10 minutes.
Step 6: Brighten and Finish
Turn off the heat and squeeze in the juice of one fresh lemon. This brightens the bisque and balances the richness of the roasted vegetables. Give it a final taste test and adjust the salt, pepper, or red pepper flakes to your liking.
Step 7: Serve and Enjoy
Ladle the creamy vegan tomato and cauliflower bisque into bowls, garnish with fresh herbs like basil or parsley, and pair with a slice of crusty bread (or better yet, a gooey vegan grilled cheese).
This step is where you sit back, savor, and maybe even brag a little that you just made a restaurant-quality soup at home.
Tips and Tricks for Perfect Creamy Vegan Tomato and Cauliflower Bisque
- No high-powered blender? Soak the cashews for at least 5 hours.
- Make it spicy: Add extra red pepper flakes or a pinch of cayenne.
- Shortcut tip: Use pre-chopped cauliflower to save time.
- Storage win: This soup freezes beautifully—perfect for meal prep.
- Kid-friendly tip: Blend until ultra-smooth and skip the spice if you’ve got sensitive taste buds at the table.
Storage for Creamy Vegan Tomato and Cauliflower Bisque
- Refrigerator: Keeps up to 4 days in an airtight container.
- Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
FAQs
Can I skip the cashews?
Yes! Swap with sunflower seeds or just add more beans for creaminess.
Can I use canned tomatoes instead of fresh?
You can, but the roasted fresh tomatoes really boost the flavor.
Is this gluten-free?
Yes! Just serve with your favorite gluten-free bread if you’d like a side.
Conclusion
This creamy vegan tomato and cauliflower bisque is more than just a soup—it’s comfort, nourishment, and flavor in one steaming bowl. Whether you’re feeding your family, meal prepping for the week, or just craving something cozy, this recipe checks all the boxes.
And if you love this, you might also enjoy my creamy butternut squash soup or carrot potato soup for more veggie-packed comfort.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
Creamy Vegan Tomato and Cauliflower Bisque | Quick, Healthy & Comforting
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4–6 servings
- Category: Lunch, Dinner
- Method: Stovetop, Roasting
- Cuisine: American
- Diet: Vegan
Description
Creamy vegan tomato bisque with hidden veggies and white beans for a nutrient-dense, creamy, and cozy soup perfect for lunch or dinner.
Ingredients
1 + 1/2 lb cauliflower, cut into florets
1 + 1/2 – 2 lb tomatoes (any variety), sliced in half lengthwise
1 yellow onion, roughly chopped
6 cloves of garlic, smashed and peeled
3 tbsp olive oil
1/2 tsp sea salt, divided
Black pepper, to taste
1/2 cup raw cashews
1 (15 oz) can white beans, drained and rinsed
1 cup milk of choice (unsweetened, unflavored)
4 cups low sodium vegetable broth
1 (28 oz) can whole peeled tomatoes and their juices
1 tsp Italian seasonings
Red pepper flakes, to taste
Juice of 1 lemon
Instructions
1. Soak cashews in some water before starting the rest of the soup. Preheat oven to 425°F and line a large baking sheet with parchment paper.
2. Add the cauliflower florets, sliced tomatoes, onion, and garlic to the pan. Drizzle with 3 tbsp of olive oil, 1/4 tsp of the sea salt, and black pepper. Toss everything with your hands until well combined, add an extra drizzle of olive oil on top, and roast for 40 minutes.
3. When the veggies are done roasting, carefully transfer them to the blender and blend them together with the broth and canned tomatoes. You may need to do this in batches depending on your blender size.
4. Add the blended veggies and broth to a large pot on the stove over medium heat with the remaining 1/4 tsp salt, black pepper, the Italian seasonings, and red pepper flakes. Bring to a simmer for 10-15 minutes.
5. Meanwhile, drain the cashews and add them to your blender with the drained beans and milk of choice. Blend until smooth and creamy.
6. Add the cashew-bean mixture to the pot with the simmering broth and tomatoes. Allow to simmer for another 5-10 minutes.
7. Turn off heat, stir in the lemon juice, taste and adjust seasonings as needed.
8. Serve hot and enjoy!
Notes
If using a high-speed blender like a Vitamix, soaking the cashews is not necessary. For other blenders, soak cashews for at least 5 hours.
Make sure your milk of choice is unsweetened and unflavored to avoid off taste in the soup.
This soup can be stored in the fridge for up to 5 days or frozen for later use.
