Tomato Bisque (made with coconut milk!)

For lunch, or an easy dinner, this delicious rich tomato bisque made with coconut milk (no cream!) and hints of fresh rosemary and basil is simply sublime! Pair it with a tuna sandwich on whole wheat toast or a simple green salad and a slice of corn bread (I have a yummy recipe in my Simply Delicious Living Cookbook) or pumpkin bread.

Tomato Bisque (made with coconut milk!)

 

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Author: Maryann Ridini Spencer

Ingredients

• 1 small white onion, diced
• 2 T. butter
• 6 garlic cloves, diced
• 15 Roma tomatoes, each quartered
• 6 fresh large basil leaves, chopped
• 1 T. organic granulated sugar
• 1 T. fresh rosemary sprigs
• 1 tsp. Italian seasoning
• 2.5 T. organic all-purpose flour
• 2½ c. Silk or So Delicious unsweetened coconut milk (in the carton)
• extra virgin olive oil
• garlic salt
• red chili pepper flakes

Instructions

1. In a large pot on the stovetop over low heat, drizzles some extra virgin olive oil, and add in onions, garlic, stir until soft and a little golden.
2. Add the tomatoes, fresh basil, and ½ T. rosemary sprigs and occasionally stir (approximately 15-20 minutes until the tomatoes are pulpy).
3. In another boiling pot on the stovetop over low heat, melt the 2 T. butter.
4. Add 1 c. milk to the melted butter and stir.
5. Add 1 T. flour to the milk and butter and stir. Then slowly alternate adding in the rest of the milk and flour, and stir constantly.
6. Add in the remaining ½ T. fresh rosemary to the milk and stir. Let the mixture come to a boil and continue to stir until the mixture thickens. Once it’s thick, remove from the heat and set aside.
7. Carefully combine the milk mixture in with the tomato mixture and stir.
8. Remove pot from stove and let it cool a bit.
9. Once the tomato mixture has cooled down some, carefully place into a high-speed blender and blend well.
10. Once blended, pour the mixture back into the original pot (or a clean pot) over a low flame.
11. Add in more garlic salt and red chili pepper flakes, (and if needed, a bit or rosemary) to taste.
12. Simmer the soup for another 5-10 minutes.
13. Serve immediately or store in the fridge to serve later.

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©Maryann Ridini Spencer, SimplyDeliciousLiving.com