Vegan (Spicy) Tomato Bisque

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!

Ingredients

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)

2.5 tsp. Saucy Lips Ghost Pepper & Tamarind hot sauce

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

Instructions 

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.

BUEN PROVECHO!

**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)