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Vegan & Paleo Cauliflower and Tomato Bisque

The following recipe and photography were provided by Recipe Developer and Food Photographer, Kayla Breeden of Kayla’s Kitch and Fix.

Creamy, savory, rich and full of nutrition, this is not your typical tomato soup from a can!

There are a million reasons to love soup, but above all, I find them to be one of the most enjoyable ways to fill up on wholesome foods. You can quite literally add anything to a soup and it will taste delicious. If you’re looking to load up on leafy greens, add kale or spinach, if you’re looking for a boost of protein, add organic chicken or beans and if you’re looking for a meal to encourage cardiovascular health, add tomatoes.

Vegan & Paleo Cauliflower and Tomato Bisque

Tomatoes get their beautiful red color from a plant pigment called lycopene, and lycopene is known to help reduce the risk of heart disease. So, if you’re looking to power your heart through plant pigments, there’s nothing better than this comfort food-inspired bisque.

In addition to tomatoes, I added a few other fan-favorite veggies to enhance the nutritional density and overall flavor and texture. Roasted in the oven and blended into a vibrant, creamy bisque, you’ll love this recipe from the first bite.

Vegan & Paleo Cauliflower and Tomato Bisque
Vegan & Paleo Cauliflower and Tomato Bisque
Cook time:
25min
Prep time:
5min
Total time:
30min

Servings:
4-6

Ingredients

  • 1 zucchini, sliced into coins
  • 2 pints cherry tomatoes
  • 12 oz. cauliflower florets
  • 1 bulb garlic
  • 1 white or yellow onion, sliced
  • 2 tsp. fresh thyme
  • 1 Tbsp. fresh basil
  • 3 Tbsp. olive oil
  • Salt and pepper, to taste
  • 1 cup coconut milk
  • ½ cup broth, can be veggie or chicken
  • 1 tsp. Italian seasoning

Instructions

  1. Preheat the oven to 450˚F.
  2. On a parchment-lined baking sheet, toss the cherry tomatoes, sliced zucchini (peeled or not), cauliflower florets, bulb of garlic, sliced onions and fresh thyme in olive or avocado oil. Sprinkle salt and pepper over the top and spread out evenly.
  3. Bake the veggies in the oven for 25 minutes.
  4. With 5 minutes remaining, combine the coconut milk, broth, paprika and Italian seasoning in a pot on the stove over medium-low heat. Stir.
  5. Once the veggies are done, add them to the pot and stir to combine.
  6. Transfer the soup contents to a high-powered blender and blend until smooth. An immersion blender can also be used. If the soup is too thick for your liking, add additional ½ cup of broth.
  7. Serve warm.

Vegan & Paleo Cauliflower and Tomato Bisque

Products from the Recipe

Kayla Breeden Falconer
By Kayla Breeden Falconer
Kayla Breeden Falconer is a realistic healthy lifestyle blogger and allergy-friendly recipe developer based in the Cleveland area. Her drive for creating delicious recipes made from real, whole ingredients stemmed from her celiac diagnosis and soon after became her passion project.

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