Vegan Tomato Basil Bisque with Parmesan Chickpea Croutons

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A versatile and healthy Vegan Tomato Basil Bisque with Parmesan Chickpea Croutons.

Yields: 8 servings

1 tbsp olive oil

4 garlic cloves, minced

½ c. baby carrots, chopped

2 celery stalks, chopped

3 28 oz. cans crushed tomatoes

1 c. basil leaves, loosely packed

56 oz. vegetable broth

¼ c. tomato paste

1 tbsp honey

1 c. coconut cream or soy creamer

½ c. unsweetened almond or soy milk


  1. Saute garlic, carrots and celery in olive oil in deep soup pot until fragrant.

  2. Add tomatoes, broth, basil and tomato paste, and bring to boil.

  3. Simmer for 10 minutes then remove from heat.

  4. Let soup cool slightly then very carefully transfer soup to blender.

  5. Blend soup on low speed until completely smooth.

  6. Transfer soup back to pot and turn heat to low.

  7. Add coconut cream, honey, s+p, and almond milk.

  8. Taste and adjust milk, sweetener or s+p  until desired flavor is reached.

  9. Garnish with freshly chopped basil and parmesan chickpea croutons.

Now to make the croutons which ironically enough are not vegan. However I did also make a batch that didn’t have any cheese.

Parmesan Chickpea Croutons

Yields about a cup

1 15 oz. can of chickpeas, drained and rinsed

½ tsp olive oil

s + p

¼ c. grated parmesan cheese


  1. Preheat oven to 400 degrees.

  2. Drain and rinse chickpeas and place on large baking sheet.

  3. Rub down the chickpeas several times to remove excess water (skins may shed off of chickpeas)

  4. Drizzle olive oil on chickpeas then sprinkle with s+p and parm

  5. Toss well making sure chickpeas are evenly coated

  6. Roast at 400 degrees for 20 minutes.

  7. Remove from oven, toss well then return to oven for additional 15 minutes until dried up and crunchy.

**Note chickpea croutons are difficult to keep crunchy for an extended amount of time. I recommend eating the batch that day and making more when needed!

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