Recipes/ Seasonal Ingredients/ Seasonal Recipes/ Soup/ Vegetables/ Vegetarian

Heirloom Tomato Bisque {Dairy-Free!}

Boy oh boy, I have a SUPER delicious recipe for you guys today!!

This heirloom tomato bisque is one of my favorite things I have eaten this whole Whole30 and it couldn’t be simpler to make.

We have been getting an abundance of absolutely amazing heirloom tomatoes in our CSA box the past few weeks. Mostly, I have been eating them as a side-dish, drizzled with a little balsamic vinegar and a sprinkle of sea salt. Truthfully, I never really got into raw tomatoes before this summer. The ones I have been getting straight from the farm have been SO good…unlike any tomato I have ever tried from the market. I wanted to try something different, though, last week so I roasted a few big ones with some sweet peppers and basil for half an hour. They got all deliciously caramelized and juicy in the oven. Then, I simply transferred them to my blender and whirled them up with the secret ingredient! šŸ˜‰

Oh, you guys want to know what the secret ingredient is?

Don’t tell anyone, mmmk?


Different than coconut milk, coconut cream is super thick and adds sweetness to this soup, making it super creamy and balancing out all the acidity in the tomatoes. One spoonful and I was hopelessly addicted. I am making this again tomorrow, in fact!

I served big bowls of this incredibly creamy tomato bisque to my boys with unsweetened coconut flakes on top. It goes without saying that everyone licked their bowl clean and the small amount I had leftover was consumed by myself as a midafternoon snack the next day.

Seriously, you guys have to try this during this last month of tomato season! I haven’t tried, but I bet it freezes great so make a ton and freeze it for chilly fall nights. Your tummy will thank you!

Heirloom Tomato Bisque
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Course: Soup
Servings: 4 servings
  • 4 whole heirloom tomatos large ones, cored and cut into big chunks
  • 5 whole sweet peppers seeds removed
  • 1/4 cup olive oil
  • 5 whole basil leaves
  • 1/3 cup coconut cream
  • 1 tsp salt
  1. Preheat your oven to 375 degrees.

  2. In a large casserole dish, place the tomatoes, sweet peppers and basil leaves. Pour the olive oil over everything and sprinkle with salt. Roast for 25 minutes or until the tomatoes are soft and juicy.

  3. Let cool slightly and then transfer to a blender. Add the coconut cream. Blend until very, very smooth. Season with salt to taste and serve!

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  • Aimee
    August 28, 2017 at 3:27 pm

    wow this looks so cozy and delicious – perfect for those chilly fall nights that are upon us! I will definitely be trying this out along side a grilled cheese!

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  • jodi
    August 29, 2017 at 5:14 am

    Looks delish! In the picture it looks more like onions that sweet peppers, where the peppers red?

    • jenna
      August 29, 2017 at 1:34 pm

      My peppers were yellow!

  • patricia
    August 29, 2017 at 10:09 am

    are sweet peppers and bell peppers the same thing?

    • jenna
      August 29, 2017 at 1:34 pm

      We are able to find sweet peppers in the market right now that are really long and super brightly colored. If you can find those, use them! If not, bell peppers will work just fine!

  • Paige
    August 29, 2017 at 11:07 am

    This soup looks amazing! I need it in my life!


  • Sissy FLynn
    August 29, 2017 at 1:31 pm

    Does coconut cream come in can in store?Also are those bell peppers or another kind?
    Looks delicious!

  • Eme
    August 29, 2017 at 2:54 pm

    This looks so delicious and easy to make, I can’t wait to try it out thanks for sharing.


  • Jane S.
    August 29, 2017 at 9:23 pm

    Looks so good, Jenna! Can’t wait to try this! Are you talking about the solid part of the cream in canned coconut milk, or the kind or coconut cream you use to make tropical drinks? Thanks!

  • Taryn
    August 30, 2017 at 7:09 am

    I am definitely making this! We are literally drowning in tomatoes from our garden. Made and canned 10 quarts of sauce last night, but I am going to try canning this soup as well. Served with grilled cheese – yum!

  • emily
    September 3, 2017 at 11:15 am

    I made this sans the peppers last week and it was the most amazing soup ever. I then marched off to my farmers market yesterday and ended up with 1.5 BUSHELS of tomatoes and spent the day making a lot (a. lot.) of soup and froze 24 quarts and had about 10 fresh quarts to share with friends and eat this week. šŸ™‚ thanks!

    • jenna
      September 5, 2017 at 12:04 pm

      Oh, I am SO glad!!

  • Christine
    September 3, 2017 at 4:33 pm

    I have struggled to come up with the new and simple recipes while following Whole30 and your herloom tomato bisque soup is super yummy. Thanks for sharing!

  • Taryn
    September 13, 2017 at 11:41 am

    This was PERFECT! I used full-fat plain greek yogurt because that’s what we had. The tomatoes, peppers, and basil all came from our garden. And we left a basil leaf in each bowl while we ate and it really took the flavor to the next level! I’m just bummed that our garden tomatoes are about done. Next year I am making and canning this for sure!

    • jenna
      September 14, 2017 at 1:25 pm

      So glad you enjoyed it!!!

  • Melissa K
    September 13, 2017 at 4:33 pm

    I just purĆ©ed my tomatoes, and then saw this recipe. Think it would work if they aren’t roasted??

    • jenna
      September 14, 2017 at 1:23 pm

      Roasting just brings out maximum flavor (as well as cooks the tomatoes). I wouldn’t use raw pureed tomatoes for this but you could cook the pureed tomatoes on the stove.

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