Creamy Tomato Bisque

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups canned crushed tomatoes
• 1 cup vegetable broth
• 1/2 cup coconut milk
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon sugar
• Salt and pepper to taste
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons tomato paste

Steps

1. 1 Heat olive oil in a large pot over medium heat.
2. 2 Add onions and cook until translucent, about 5 minutes.
3. 3 Stir in garlic and cook for another minute.
4. 4 Add crushed tomatoes, vegetable broth, coconut milk, and spices.
5. 5 Bring to a simmer and cook for 20 minutes.
6. 6 Stir in tomato paste and adjust seasoning.
7. 7 Use an immersion blender to puree the soup until smooth.
8. 8 Serve hot.

Nutrition

Tips

• For a richer flavor, roast the tomatoes in the oven before blending.
• If you prefer a chunkier texture, blend only half of the soup.
• Toast the spices in the oil before adding onions for extra depth of flavor.

Storage

Store in an airtight container in the fridge for up to 5 days. Reheat gently on the stove over medium heat.

Serving Suggestions

• Pair with grilled cheese sandwiches or a crusty baguette.
• Garnish with fresh basil or a drizzle of olive oil.

FAQ