Trader Joe’s Creamy Vegetable Medley Bisque (DISCONTINUED)


TJ's Vegetable BisqueHmm…I had high hopes for this exotic blend of “batatas” (sweet potatoes), parsnips, plantains, carrots, and coconut cream.  Unfortunately, it was just okay.

First, I must say kudos to Trader Joe’s for coming out with yet another “creamy” dairy-free AND soy-free soup.  Now, if they could just make a few modifications, we may have a winner.  My primary vote is for more “cream” and less sweet.  It was obvious from the flavor and the fat content (only 1 gram per serving) that they went painfully light on the coconut cream.  It was more like a pure vegetable puree with somewhat of a syrupy sweetness.

As noted above, the bisque contains some great ingredients with naturally sweet and complimentary flavors.  Yet for some reason they felt the need to add both evaporated cane juice and honey to the mix.  The latter of which renders it not suitable for strict vegans.  An odd marketing move for this natural food retailer.  Not to mention, it really put the sweetness of this soup over the top in my opinion.

Though it didn’t suit my taste as a stand-alone soup, I successfully converted it into a soup base.  I lightly sautéed fresh spinach, heated some leftover quinoa, and through both into the bisque.  I topped it with a dash of nutmeg (paprika also goes nicely), and served.  The add-ins really helped to cut the sugar, and made for a more of a meal.  Though it still didn’t have that “creamy” experience I had hoped for.

Even as a soup base, I likely will not repurchase this particular bisque.  I was concerned with the very high sugar load (16 grams per serving), which was magnified by my two-serving bowl.  An indulgence I would rather save for cookies.  However, this may be a good option for getting picky kids to eat their veggies, or for those who like a sweeter sweet potato style soup.

Ingredients: Water, Batata, Parsnips, Onions, Plantain, Carrots, Coconut Cream (coconut, xanthan gum, carrageenan, guar gum), Honey, Evaporated Cane Sugar, Sea Salt, Garlic, Oil (canola, safflower, or sunflower), Spices (cumin, turmeric, red and black pepper).

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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