artandcook-shop

photographer

Hallie Burton

prop stylist

Brooke Deonarine

recipe developer

Becca Jacobs

Serves 4 to 6

Ingredients

2 Tbsp olive oil
1 medium yellow onion, chopped
1 Tbsp tomato paste
4 garlic cloves, chopped
1 tsp dried basil
2 tsp dried oregano
3 cups vegetable stock
1 (28 oz) can whole san marzano tomatoes
1 (13.5 oz) can coconut milk
1 tsp sugar
Optional: Calabrian chilis in oil

We are whipping up a super quick and creamy, vegan tomato bisque! This soup gets its richness from canned coconut milk, as opposed to the traditional heavy cream. The coconut flavor gets lost in the aromatics and the tomato base of the soup, leaving you with a silky texture that doesn’t interfere with the core flavor of this soup.

It should be noted that anytime I am making soup and I call for stock I am probably using Better Than Boullion.

Instructions

Step 1
Place a stockpot or dutch oven on the stove over medium heat and add olive oil and chopped onions. Sauté for about 5 minutes until onions are translucent.

Step 2
Add tomato paste to the pot and stir to coat onions in the paste, cooking for another 3 - 5 minutes.

Step 3
Add garlic, basil, and oregano to the pot and sauté for 2 minutes

Step 4
Pour vegetable stock into the pot, scraping off any fonde that has accumulated on the bottom of the pot. Then add the entire can of tomatoes.

Step 5
Let pot simmer on medium heat for 25 minutes.

Step 6
Bring heat down to low and add sugar and canned coconut milk to the pot. Blend the soup until smooth using either an immersion blender or a standing blender. Season with salt to taste.

Step 7
Option to serve with a drizzle of Calabrian chilis on top.