Easy and elegant can go together. This soup is almost effortless to make and utilizes staples you likely keep in your pantry. The fresh herbs and balsamic breath life into canned tomatoes, and the coconut milk makes it smooth and creamy. This is the perfect weeknight dinner and feels like fall when served beside some warm garlic bread. As written, it’s gluten free, too. Serves six as a main course.
Tomato Coconut Cream Bisque
1 medium onion, roughly chopped
1/2 cup vegetable broth or water
2 16-oz cans chopped tomatoes, NOT drained
1 16-oz can chickpeas, drained
1 can tomato sauce, unsalted
2 cloves garlic, minced
2 Tbl. fresh basil
1 Tbl. fresh thyme
1 Tbs. Balsamic vinegar
1 tsp. fresh oregano
1 tsp. paprika
1 16-oz can coconut milk
In a large soup pot, heat vegetable broth and add chopped onion. Saute over medium heat about 2 to 5 minutes until onions are wilted and fragrant, stirring occasionally. Add contents of canned tomatoes (including juice), drained chickpeas and tomato sauce. Stir and simmer over medium-low heat about 15 minutes to meld favors. Remove from heat.
Before blending, add garlic, all fresh herbs and paprika. Using a blender or immersion blender, puree the soup until smooth and return to soup pot. Stir in coconut milk until smooth. Serve warm.