Tomato Miso Bisque

Tomato and miso together perfectly in this spin on the classic soup. With a medley of flavors from the dried herbs, miso, and coconut milk, this vegan tomato bisque definitely stands out among the rest.

Vegan Tomato Bisque Recipe:

Serves 4-6

Ingredients

• Drizzle of olive oil
• 1 white onion, small dice
• 1 yellow squash or zucchini, peeled, small dice
• 1/2 tsp dried basil
• 1 tsp dried parsley
• 2 tbsp chickpea miso
• 4 cloves garlic, minced
• 1 tbsp tomato paste
• 1 28-oz whole San Marzano tomatoes in liquid
• 1/2 cup water
• 1/2 cup coconut milk
• Fresh basil for garnish

Directions

1. In a large pot over medium-low heat with olive oil, add onions and squash. Cook for 20 minutes, stirring occasionally. Add dried basil, parsley chickpea miso, tomato paste, and garlic. Cook for an additional 1-2 minutes.
2. Add San Marzano tomatoes and water. Turn the heat to medium and bring to a simmer. Bring heat back to medium-low and simmer for 30 minutes. Remove from heat.
3. Blend soup using an immersion or standing blender until completely smooth. If using a standing blender, transfer the soup in batches to blend and return back to the pot.
4. Add coconut milk and stir. When serving, swirl more coconut milk in each bowl. Garnish with fresh basil.

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