Honest Fare

Pretty Provisions and Notes from the Kitchen

Tomato, Squash & Coconut Milk Bisque (Vegan)

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Tomato, Squash & Coconut Milk Bisque (Vegan), Honest Fare by Gabrielle Arnold

Spring is here! And I’m making soup? Yep, because it’s that good!
This is my kind of tomato bisque – coconut milk instead of cream and squash to tame the acidity of the tomatoes. New favorite. I saw a soup similar to this one on a menu in Savannah a couple months ago and it really caught my eye, mainly because it sounded like it was going to be awesome or totally horrible and I had to find out. Luckily it was fantastic! So fantastic that I had to recreate for you!

I don’t generally love tomato soup because half the time it’s to acidic and tomatoey and just tastes like sauce to me. And bisque is another one I stay away from at restaurants because it’s usually way too rich with the cream base. But in this case, the squash really takes the edge off the tomatoes and the coconut milk makes it super silky with a hint of sweetness.

You can probably use any kind of squash for this, but I really like the pairing of acorn and butternut. Just roast your squash until tender with a little olive oil, garlic, salt and pepper. Super simple.

And same goes for the tomatoes – roast them the same way with the addition of some basil and red pepper flakes. Once the tomatoes are soft and bubbling, you pour the coconut milk over them to deglaze the pan. The milk will loosen up all those good bits that get stuck to the pan during roasting. (Side note: If you’re pressed for time you can take the short road and either boil the squash and/or use a can of fire-roasted tomatoes instead of roasting everything). Once it cools some, just blend it all up, adding water and additional coconut milk until you get to your desired consistency. I like to add the little drizzle of coconut milk on top as well cause it’s pretty.

We’ve served this soup on the food truck with great success. And it was funny to watch a lot of our customers order it reluctantly and then end up being really into it!

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Total cook time: 1 hour Serves 6. Freezes great! I recommend butternut and/or acorn squash, but use your favorite. If you’re pressed for time you can take the short road and either boil the squash and/or use a 12 oz. can of fire-roasted tomatoes instead of roasting everything.

You need:

  • 13 oz. can coconut milk, well shaken
  • 10 roma tomatoes
  • 3 cups worth of butternut and/or acorn squash
  • 1 Tbs agave syrup
  • 1 Tbs chopped garlic
  • Kosher salt to taste
  • Pinch of cayenne pepper or red pepper flakes (optional)
  • Cracked black pepper to taste
  • 1/2 tsp onion powder
  • Olive oil
  • Handful fresh basil chopped
  • 1 cup water or veg broth


  1. Preheat oven to 375°
  2. Cut squash in half, remove seeds. Brush with olive oil; sprinkle good amount of salt, pepper and onion powder to taste; drizzle agave syrup and roast partially covered until very tender. (If boiling instead, cut into cubes and boil in salted water). Peel skin while still warm.
  3. Half tomatoes and toss in olive oil, salt, pepper and minced garlic. Roast in a separate dish until bubbling and starting to brown. Once cooked, pour 1 cup of coconut milk into hot roasting pan to deglaze. The pan will sizzle some. Stir everything up and scrape across the bottom of roasting pan until tomatoes and coconut milk are well combined.
  4. Now combine squash and tomatoes with pinch or red pepper flakes and a good amount of chopped basil. Allow to cool some before blending. Thin with warm water or veg broth until silky smooth. Add any additional salt and cracked black pepper to taste. Finish with a drizzle of coconut milk.



  1. Posted March 30, 2012 at 12:31 PM | Permalink

    I would never have thought to combine tomatoes, squash and coconut milk, but this sounds like a total winner to me! Yum!

  2. Posted April 1, 2012 at 4:09 AM | Permalink

    having squash slightly sweet version curry for lunch :)

  3. Posted April 3, 2012 at 2:07 PM | Permalink

    Oh my! This sounds like something I just have to try. I am with you in that I am no fan of tomato soup. When the Brit and I are in England we love to watch a show called “Come Dine with Me” and saw an episode where a woman made a soup out of oven roasted tomatoes with fresh basil. The tomatoes looked so appealing that I actually considered trying it but never did. Now I know why: I was waiting to see your spectacular soup!

    BTW, I hope your food truck fans have the opportunity to enjoy your phenomenal photography as well.



  4. nancy
    Posted April 4, 2012 at 12:49 AM | Permalink

    I always like to try anything that has to do with soup. This sounds like a winner.

  5. marilyn
    Posted April 4, 2012 at 2:03 AM | Permalink

    This looks/sounds good!
    Can not wait to try it
    I am very much enjoying using coconut milk since my return from Thailand-

  6. Posted April 7, 2012 at 4:53 PM | Permalink

    Don’t often leave comments but had to say – this dish is beyond brilliant! So tasty and yummie and easy to make, amazing. I’m no chef but the roasting just adds so many textures – beautiful. Ok, gotta finish my bowl now! :-) thanks so much for sharing.

  7. Posted April 9, 2012 at 11:02 PM | Permalink

    What a gorgeous soup. All the ingredients look divine, and my mouth waters as I can practically taste this just from reading your post.

  8. Posted April 11, 2012 at 11:05 AM | Permalink

    I made this yesterday and it was delicious. I’m so excited about having the leftovers today.

  9. Posted April 18, 2012 at 8:18 AM | Permalink

    Sounds delicious! I think I’ll make this with the butternut squash I’ve been hanging on to.

  10. Posted April 24, 2012 at 11:02 AM | Permalink

    It has been unnaturally chilly lately in the Carolinas, so this would be the perfect way to warm up at the end of a long day! Simply wonderful.

  11. Posted June 10, 2012 at 1:52 AM | Permalink

    This soup sounds so original and delicious, I can’t wait to try it. Just found your site, wonderful recipes and very nice photography!

  12. Posted June 28, 2012 at 5:55 PM | Permalink

    I have not had a true bisque since going vegan last year but this looks divine – can’t wait to give it a try! So far, I’ve made creamy soups using blended cauliflower which makes a lovely texture, but I bet the coconut milk really makes it luxurious. Thanks for sharing!

  13. Posted September 20, 2012 at 6:53 AM | Permalink

    Just wanted to say: THANK YOU! for this incredible recipe! I made this a few days ago and it was beyond delicious – I loved the roasting flavor of both, the tomatos and the butternut squash.

  14. Posted September 25, 2012 at 8:33 PM | Permalink

    Gabi: I just tried this soup tonight and it was INCREDIBLE!!! I’ve shared it with 3 of my “cool” friends who have more refined tastes. :-) My kids loved it too. I used my own acorn squash and a butternut squash from my daughter’s school/community garden she planted last spring and brought home this fall. My own beefeaters and Purple Cherokee tomatoes and basil… If it’s okay with you I’m going to share my experience with this recipe it on my chicken/garden blogspot. Wow. Just Wow! Best wishes with all your endeavors. This blog is gorgeous by the way.

  15. Posted January 28, 2013 at 11:11 AM | Permalink

    I plan on trying this soup tonight after harvesting some fresh tomatoes, in particular I really like the idea of using coconut milk to cool the mixture down before eating!

  16. Jesse
    Posted July 20, 2013 at 8:18 PM | Permalink

    This was amazing made with fresh summer tomatoes and spaghetti squash. Definitely worth turning on the oven! Thank you :)

  17. Posted September 26, 2013 at 4:37 PM | Permalink

    I made this soup for a double date on Saturday along with a poppy seed salad. It was amazing. It took a little time to make but it was worth every minute. Please give it a try.

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