This Tomato Bisque is creamy and full of flavor! BUT guess what?! There is no cream in this recipe at all!
So this soup is great for a first course at a dinner party - especially during those cold winter months. You will have many heads nodding in approval and begging for your recipe if you serve this soup!
One of the best things about this version of Tomato Bisque is that it can be made VEGAN! This recipe does not require any cream to get creamy.
How do I make this Tomato Bisque Vegan?
To make this soup vegan just omit the parmesan rind and use vegetable stock instead of chicken stock....it's that easy. AND the vegan version is just as flavorful.
What is Pernod?
Pernod is a French Liquor with an anise-like flavor. It's basically like adding liquid fennel to this soup. So it will heighten the flavor of the soup and really make it something special.
You can leave the Pernod out if you don't have it on hand.
I recommend adding an extra ½ tsp of fennel seeds and 1 more tablespoon of white wine vinegar if you do not add the Pernod.
- 1 medium yellow onion Diced
- 2 carrots Diced
- 2 celery stalks Diced
- 2 12 oz cans tomatoes
- ½ cup fresh basil
- 1 tsp fennel seed
- 2 cloves garlic Diced
- 3 tbsp olive oil
- 1 parmesan cheese rind Optional -Omit if you're making it vegan
- 8 cups chicken or vegetable stock
- 1 tbsp Pernod Liquor Optional
- 2 tbsp white wine vinegar
- 2 tsp salt or to taste
- 1 tsp pepper or to taste
- In a heavy bottom dutch oven add olive oil, chopped onion, salt and pepper and saute over medium heat until the onions begin to soften. About 5-7 minutes.
- While onions are sauteing, chop carrots and celery and add to the onions. Cook for 7 minutes or until vegetables begin to soften.
- Add fennel seed, garlic, and parmesan rind (if using) and saute for 3 minutes.
- Add 2 cans of tomatoes and basil and allow to simmer for 10 minutes, stirring occasionally.
- Add 3 cups of the vegetable or chicken stock and bring to a boil.
- After the soup has come to a boil, reduce to a low and simmer for 40 minutes or until the vegetables are tender.
- Remove the parmesan rinds (if using) And add the soup in 2 batches to a blender and starting on low speed blend the soup for 10 seconds.
- Increase the speed to high and blend for at least 30 seconds or until the soup is super silky and creamy.
- Add creamed soup to a large bowl and begin the second batch in the blender.
- Pour all the blended soup back into the dutch oven and turn heat to medium -low to low depending on your stove.
- Add the rest of the stock, the Pernod (if using) and the white wine vinegar.
- Season with more salt if needed and allow to cook for another 20 minutes or until the flavor is to your liking.
- Serve and Enjoy!
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ALL my best,