This delicious vegan and spicy take on the classic Tomato Bisque is sure to warm your soul and delight your taste buds whether enjoyed as a side dish, appetizer, or main course!
2 14 oz canned diced tomatoes
1 14 oz canned coconut milk (full fat)
2 Tbsp. tomato paste
2 Tbsp. avocado oil (or any high-heat safe oil)
1/2 a white onion (diced)
1/2 C. diced fresh tomatoes (I’ve used grape tomatoes, here)
1/2 a red bell pepper (diced)
1/4 C. chopped carrots
2 Tbsp. fresh basil
3 garlic cloves (chopped)
1 Tbsp. italian seasoning
1/4 tsp. crushed red pepper flakes
1 tsp. each: pink himalayan salt & ground black pepper
**Optional garnishes (as seen in photo): pine nuts, extra crushed red pepper flakes, ground black pepper
HEAT oil in a medium/large pot over medium/high heat, then add onions; cook ~5 mins.
ADD garlic; cook ~3 mins.
ADD bell pepper, carrots, fresh tomatoes; cook ~5 mins.
ADD seasonings and basil; cook ~2 mins.
ADD canned/liquid ingredients (diced tomatoes, tomato paste, coconut milk, hot sauce); simmer ~10-15 mins.
REMOVE from heat, let cool ~10-15 mins.
TRANSFER soup into a blender, blend ~2 mins., or until smooth/well blended.
**If you don’t have a way of blending the soup base into a bisque, this is also wonderful left whole, as a hearty/chunky tomato-based soup!
Amanda Tonis (@TheNoshingFox)