Creamy vegan tomato bisque with some hidden veggies and white beans for a nutrient-dense, creamy, and cozy soup!
- 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 (not minced)
- 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 (any variety)
- 1 cup milk of choice**
- 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
- 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.
- 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.
- When the veggies are done roasting, carefully transfer them to the blender and blend them together with the broth and canned tomatoes (you will have to do this in batches; depending how large your blender is, I am able to do blend everything in 2 batches). 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.
- Meanwhile, drain the cashews and add them to your blender with the drained beans and milk of choice. Blend until smooth and creamy, then add to the pot with the simmering broth and tomatoes. Allow to simmer for another 5-10 minutes.
- Turn off heat, stir in the lemon juice, taste and adjust seasonings as needed, and enjoy!
*If you have a Vitamix blender, you don’t need to soak the cashews at all.. If your blender is not powerful, you may need to soak the cashews for 5+ hours.
** Be sure that your milk is not flavored or sweetened in any way, as this will have an off taste in the soup.
Sounds so delicious ???? Do you have a substitution you can recommend in place of beans?
Packed with veggies and super creamy goodness. Perfect for a chilly fall day in substitute of traditional tomato soup and grilled cheese!
Hi! Allergic to nuts. Is it ok to omit? Thanks!
It will not be as thick/creamy!
Hii! I want to make this it sounds absolutely delicious but I do not add any oils as I’m trying to heal my acne. Is there a substitute for the olive oil or do i have to use it ?
You will have to use some type of oil for the base to saute the veggies!
You can saute in broth instead!
Hands down best soup I’ve ever had!
Wow thank you so much Kat!! xox
Absolutely delicious!! I skipped the cashews as I didn’t have any on hand, but it was still creamy, comforting, and yummy. Great for meal prepping as I will have enough soup for weeks!! I sprinkled some nutritional yeast and crackers on top as well.
Amazing soup and makes enough for leftovers!! 🙂
i just made this tonight and oh my god it’s the best soup i’ve EVER had! thank you so much for this recipe 🙂
I LOVED this soup! So easy and I loved how the white beans added some protein 🙂 I served with pesto grilled cheese and it was *chef’s kiss*. Can’t recommend enough for a cozy winter dinner!
I love this recipe! The soup is so creamy, perfectly seasoned, and I love the added health benefits of the beans and cauliflower! I ate it for lunch every day for a week straight with a grilled cheese!
Made this soup for Thanksgiving yesterday and it was a hit! By far the best creamy tomato soup I have ever made, and so easy!
A staple in our home!! One of the best soups I’ve ever had. It’s so beyond filling and nutritious too with the nuts, beans, and veggies. We love doing a vegan grilled-cheese night paired with this soup 🙂
I have made this soup twice now – I can’t get enough! It’s a must have for the chilly winter months and super easy to throw together. Hands down a favorite of mine, thanks Mia!
ok WOW!!! I was a little skeptical about this soup at first but it has turned out to be one of my favorite gatherednutrition recipes! So cozy to eat during the winter and with how jam-packed it is of nutrients I feel great after eating it and am fueled for the day. I will definitely be making this one again!
You MUST make this recipe!!!! It is SO good! I have stomach issues, so we limit dairy & gluten in our house. I haven’t came across any recipe that was vegan that was as good as this one! I will be making so many more of Mia’s recipes! My fiancé was a huge fan as well!!!!
Was so so good! It felt like it took forever to make but I had plenty left over to freeze and take to family. I ended up not putting cashews in it because I forgot them at the store and it was still so so good!
Loved this soup!! It was so creamy and delicious and was super easy to make!!
Obsessed with this soup. I make it for my family weekly now. ????
So yummy! My boyfriend and I are vegetarian and mostly gluten free/dairy free so always search for nutrient packed recipes that are great for workday lunches or dinners and this one blew us away! Such a creamy texture and amazing flavor with a nice balance of proteins, healthy fats, and veggies! We topped with some crispy chickpeas and it was oh so good! Can’t wait to make it again!
I just made this soup tonight and I am OBSESSED! If you are debating trying this recipe, I can’t recommend it enough. It was simple to make and it’s the perfect filling soup to keep you warm in the winter. I paired with grilled cheese, and I can’t wait to continue eating this soup throughout the rest of the week. Excited to try more recipes!
Out of this world good! And healthy too?!
Ya’ll have to make this ASAP literally a game changer for fall/winter. Thanks so much Mia – you killed this!!
So delicious! I am absolutely in love with this recipe. It’s a good one to whip up when you’re craving something warm and hearty. This is definitely one of my new go-to soup recipes!
Best tomato soup ever! A hit with the whole fam.
Thank you so much Haley! xo
I make this soup seriously once a month and I think I have officially memorized the recipe! My family always requests it 🙂 I love that it has hidden protein from the beans/cashews so it’s more filling than regular tomato soup. We always serve with pesto grilled cheese and it’s my all time favorite meal!
This soup is super cozy and guilt free. Perfect time to make this since tomatoes are in season! I am officially ready for Fall.
Hey! This sounds fantastic- if I can’t find butterbeans, do you think Chickpeas would work? Thanks ????
…also ☺️, do you happen to know the nutrition facts for this? Thanks ????
Hands down the BEST soup ever! Love the simplicity of the ingredients. Made this multiple times last winter and was counting down the days for it to be cool enough to make it again. Even better than I remember!
@itsboujeebabyyy：I tried this for tonight’s dinner and I must say it turned out great! I made two batches and ran one over to my mom & dad. My whole family loved it!
So good!! Best comfort food for cold days, how much time can I keep this in the fridge?
I’m really excited to make this soup but because of the milk sub and beans, would this be a good recipe to freeze? I love soup for a couple of days, but prefer to freeze and defrost it for the next week or week after !
Can you use any kind of broth? Chicken?
Can you use chicken broth?
Yes if you don’t need this to be vegan that’s fine! The flavor may change slightly but not very much!
Definitely a recipe we will repeat over and over! SO good! We like our soup a little thicker so I blended the cashews with the water I soaked them in for the milk of choice, then added the beans to the blender after to use less liquid. This is in our top 3 favorite soup/chili recipes now!
Very creamy and delicious!
This is so so delicious!!
Can you substitute canned organic tomatoes? Also, what is a pesto grilled cheese sandwich?
You can shortcut using the cashews by soaking them in boiling water for