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Easy Vegan Tomato Bisque

Ingredients

  • 1 large can fire roasted tomatoes (24 ounces)
  • 4 stalks celery, roughly chopped
  • 3 carrots, roughly chopped
  • 1 small yellow onion, roughly chopped
  • 6 cloves garlic, peeled, chopped
  • 4 cups veggie stock
  • 6 ounces coconut milk (about half a can)
  • 2 sprigs thyme, leaves only
  • 1/4 cup fresh basil or 1 tbsp dried basil
  • 1 tsp dried oregano
  • 1/4 tsp red chili peppers
  • 2 tbsp tomato paste

Instructions

  1. Prepare all ingredients except coconut milk and add to a medium pot. Bring to a boil, then reduce to a simmer to flavours to intensify for an hour or longer.

  2. When you are ready to serve, add coconut milk and use either an immersion blender or upright blender to blend until smooth. Taste, add salt and pepper to your liking. Serving hot. Will keep for up to 3 days in an airtight container in the fridge, or freeze.