gluten-free, dairy-free tomato basil bisque

Gluten free dairy free tomato basil bisque

Serves 4-6
Prep time 10 minutes
Cook time 40 minutes
Total time 50 minutes
Dietary Gluten Free, Vegan, Vegetarian
Meal type Appetizer, Main Dish, Soup, Starter
Misc Serve Hot
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  • 2 tablespoons Olive oil
  • 1 large onion, diced
  • 1 celery rib, diced
  • 3 tablespoons Rice flour
  • 1 tablespoon minced garlic
  • 2 cans petite diced tomatoes
  • 12 Ounce gluten free tomato paste
  • 16 Ounce vegetable stock
  • 1/2 cup unsweetened non-dairy milk
  • salt & pepper to taste
  • 1 handful fresh basil, chopped


1. Saute onion & celery in oil until translucent.
2. Sprinkle rice flour in saucepan and mix until a paste forms.
3. Add garlic, tomatoes with juices and basil; stir.
4. Add tomato paste and mix well. Slowly add vegetable stock and milk alternate.
5. Simmer 30 minutes. Add salt & pepper to taste.
6. For a creamier texture, blend half of the soup in a blender. Return to pot and stir to combine.

2 comments to gluten-free, dairy-free tomato basil bisque

  • JJ  says:

    What do you prefer to use as your non-dairy milk?

    • Megan  says:

      It depends on the recipe. Rice milk tends to be a little more watery, so I opt for unsweetened soy, almond or coconut milk for a rich, thick texture, similar to what heavy cream would provide. Some coconut milks have a coconut flavor that accompanies the milk and others don’t have the coconut taste; the flavored ones are great for curry or quiche, but I prefer other recipes with the coconut milk that has little to no coconut flavor (Thai Kitchen brand).

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