From the kitchen
Coconut Tomato Bisque
A plant-based twist on classic tomato soup, using coconut milk to cut the sharp tomato acidity into something rounder and creamier.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Coconut Milk Edition
Ingredients
- 2 tbsp Olive Oil
- 1 Onion, chopped
- 2 cloves Garlic, minced
- 28 oz Crushed Tomatoes
- 2 cups Vegetable Broth
- 1 tsp Sugar
- 1 can (13.5 oz) Coconut Milk
- Fresh Basil, to garnish
Method
- Heat the olive oil in a pot and sauté the onion until soft, about 5 minutes. Add the garlic and cook 1 minute.
- Stir in the crushed tomatoes, vegetable broth, and sugar. Simmer 20 minutes over medium-low heat.
- Purée until smooth with an immersion blender.
- Reduce heat to low and stir in the coconut milk gradually.
- Warm gently without boiling, and garnish with fresh basil.
Kitchen note
The sugar isn't just for sweetness — it softens the tomato's acidity before the coconut milk ever goes in, which means the milk has an easier time staying smooth once it's added.
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