Tomato Bisque Update: Simplify and Add Coconut Milk

I had a huge craving for tomato bisque this week. It's been stormy here in Cincinnati and I wanted a cozy soup. I've been on a real canned coconut milk kick lately, throwing it in rice with lime and making a yummy curry mushroom dish. Tonight, I was looking for another way to add some creaminess to my bisque. My go-to is greek yogurt, because that sour flavor is so yummmmm with tomato and I hardly ever use heavy cream. I'd rather save on the calories in the soup and have a side of good cheddar!

Here's the recipe I came up with tonight. I thought the basil and coconut played really well together and there was an interesting aromatic experience between the two...in a good way. Also, it made a great weeknight meal. We ate it with a side of avocado and egg toast that was topped with Sriracha.

Tomato Coconut Basil Soup

25-30 minutes 

Special Equipment: 

4 qt soup pot

Food processor* (optional, but makes things way easier)

Wand blender*

Extra Virgin Olive Oil

1 lg yellow onion, diced

2 TBSP minced garlic (I used the jarred kind)

2 28oz cans San Marzano Whole Tomatoes

2.5 oz basil (this is a fairly large package)

1 13.5oz can Coconut Milk

Approx 24oz Chicken Stock (about 3/4 of a quart)

Kosher Salt and Pepper to taste

Heat EVOO over medium heat. Add onions and salt them. Then, sweat until nearly translucent. Add garlic, stir frequently to avoid burning. Cook for about 4 minutes. Add tomatoes and any juice from cans. Cook at a simmer, stirring occasionally for approximately 10 minutes. Add chicken stock to tomato mixture, stirring to incorporate. Let simmer for 3-5 minutes. 

In the meantime, in a food processor, chop basil until blade is spinning freely and basil has been thrown onto the sides and is very finely chopped. Carefully use a spatula to empty can of coconut milk into food processor with the basil. Blend in the food processor for approximately 20 seconds or until coconut solids are blended in and it has a soupy consistency. 

Taste tomato mixture to see if it needs more Kosher salt. Remember, the stock flavor may increase the salty taste after simmering a bit longer, depending on your stock, so only add a small amount of salt at a time. Stir coconut basil mixture into the tomato soup. Add freshly ground pepper. 

Using a wand blender, CAREFULLY blend the soup for about 2 minutes or until all chunks from whole tomatoes are smooth and bubbles/foam from the coconut milk appears at the top of the soup. Be sure to keep the wand submerged at all times or molten hot tomato goodness will fly in all directions. Simmer for 5-10 minutes more. Taste once more for seasoning. 

*If a food processor and wand blender aren’t available, substitute a regular blender. However, DO NOT attempt to blend hot soup. Instead, blend the tomatoes before adding them to the pot or buy crushed tomatoes. Basil can be hand diced and blended with the coconut milk in a blender, or simply hand diced and added to the soup first, then stirring in the coconut milk.