Dairy-Free Tomato Basil Bisque

  • Author: Cassie
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 2 servings (2 pint-size Mason jars) 1x


This blender soup ends up being the most lovely pink color! A big chunk of the flavor comes from the fire roasted tomatoes, so make sure to grab those instead of just regular diced tomatoes.



  • 2 cans (14.5 ounce) fire roasted diced tomatoes
  • 1 can (13.5 ounce) full fat coconut milk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon sea salt, plus more to taste
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1/4 teaspoon ground black pepper
  • 1/3 cup loosely packed fresh basil leaves OR 2 tablespoons dried basil


  1. In the pitcher of a blender, combine all ingredients. Blend on high until very smooth.
  2. Pour into pint-size Mason jars. Seal lids and stash in fridge for up to a week.
  3. To reheat in microwave: remove lid from jar, cover jar loosely with a paper towel, and microwave on high for 2-3 minutes—stirring every minute—until hot.
  4. To reheat on stovetop: pour soup into a small saucepan. Head over medium heat, stirring occasionally, until hot throughout—about five minutes.
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