• Jengo

Vegan Tomato Bisque w/ Pie Crust

Updated: Nov 20, 2020


The very first time I had this tomato bisque pie was at a wedding over a decade ago. I’m not even a tomato soup person but it was like heaven gracing my mouth. Complete and sheer ecstasy waltzing on my tongue. What on earth was this ? A soup ? A pie?! I could not believe the creaminess and richness of the soup and the satisfying crunch and texture of the pie crust. Ugh, in heaven I was indeed. I never tasted it again after that. I thought about it occasionally because it was a memory I could forget and fantasized about having it again. I could just make jt duh!! The thought never crossed my mind. Guess I’m a bit slow. So, here it is y’all. Vegan Tomato Bisque w/ Pie Crust.


Don't let the color of this soup fool you. It's the fastest, easiest soup you'll make. Creamy and filling it is indeed. This is the quick and easy version of tomato bisque with minimal prepping and chopping. Scroll down for the recipe.




Prep Time: 25 minutes Bake Time: 35 minutes

Total Time: 60 minutes approx

Yields: 2 servings

*You will need 2 individual pie pans

**All proportions are approximated. Adjust to your preference and taste

INGREDIENTS for Pie Crust:

  • 1 1/2 cup all purpose flour (add 1/2 tsp or a little more if dough is too wet)

  • 1/2 cup cold plant butter

  • 1/2 tsp sugar

  • 1/2 tsp salt

  • 1/3 cup + 1 tbsp cold water

Instructions for Pie Crust:

Mix flour, sugar, and salt together then add cold butter and mash it into the dough until well incorporated. Add water. Mix it all together and form into a ball. Let it rest covered for about 15 minutes in the refrigerator. Leaving it out at room temperature is ok too if it's not too hot. Then with a floured rolling pin roll out the pie dough to 1/8" thickness.

INGREDIENTS for Soup:

  • 15 oz can of organic tomato sauce (if you're is not smooth you can blend or puree it)

  • 1/2 can full fat coconut cream . Use more for more creamyness and less for less creamyness (I buy Sprouts brand)

  • 1/2 -1 tsp fresh minced garlic

  • Salt to taste

  • Sprinkle of garlic powder

  • Sprinkle of onion powder

  • Sprinkle of dried thyme, basil, and or oregano before serving (all the above is fine too)

  • Sprinkle of fresh pepper

  • Optional: fresh thyme as garnish

INSTRUCTIONS for Soup:

In a small pot over medium heat combine the tomato sauce and coconut cream. If it bubbles and splatters , lower the heat. Add the salt, onion and garlic powders. Sprinkle in dried herbs now or before serving. Give it a taste and adjust as adjust seasonings as necessary. Cook until warm.



INSTRUCTIONS for Combining Soup and Pie Crust:

  1. Pre-pare the pie crust and soup as above (or use frozen pie crust that has been thawed to room temperature)

  2. Pre-heat the oven to 400 degrees and go roll out the pie dough.

  3. Fill two individual oven safe cups, ramekins, mugs, or bowls with the tomato soup. Then cover with pie crust. You'll need to cut the pie crusts a little larger than the opening of the bowls to cover the edges. Cut a small slit the shape of a + (plus sign) in the middle to help release the steam. Reference photos above. You can do this before covering the bowls or after. But will be a little more difficult after.

  4. Bake for 30-35 minutes or until golden. Let cool 5 minutes and garnish with fresh thyme before serving.

Voila! Enjoy this super yummy pie soup. Snap a pic for the gram and tag me @jengo.daily or #jengo.daily . Thank you for visiting and see you next time!

Come say hi, check out more photos and recipes and follow me on Instagram, where I frequently hang out:

Food &  Blog account: @jengo.daily https://www.instagram.com/jengo.daily/

Portrait account: @ jengo_photo https://www.instagram.com/jengo_photo/


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