Creamy Coconut Tomato Bisque (Vegan, Gluten-free

• Vegan
• Gluten free

• Produce

  • 1/4 cup Basil, fresh
  • 2 Basil, sprigs
  • 1 1/2 tsp Dill weed
  • 2 tsp Oregano
  • 7 Tomatoes, vine-ripe
  • 1/2 cup Yellow onion

• Canned Goods

  • 1 can Coconut milk, full-fat

• Condiments

  • 3 tbsp Vegan butter

• Baking & Spices

  • 1 tbsp All purpose gluten free flour
  • 1 tsp Salt
  • 1/4 tsp White pepper

• Liquids

  • 1 cup Water

Found on lightorangebean.com

Description

Ingredients

• ½ cup chopped yellow onion
• 3 tablespoons vegan butter
• 1½ teaspoons dill weed
• 2 teaspoons oregano
• 7 vine ripe tomatoes, peeled and cut to wedges (see note)
• ¼ teaspoon white pepper
• 1 teaspoon salt
• 1 can full-fat coconut milk
• 1 cup water
• 1 tablespoon all-purpose gluten-free flour
• ¼ cup chopped fresh basil
• 2 basil sprigs for garnishing

Directions

• Heat 1 tablespoon of vegan butter in a sauté pan over medium heat until the butter is melted. Sauté chopped onion until transluscent, along with dill weed and oregano. Approximate 3 minutes.
• Add tomatoes, white pepper, salt, and the remaining vegan butter. Continue to sauté for another 2 minutes.
• Transfer the sauteed onion and tomatoes into a pressure cooker or saucepan. Add the remaining ingredients except basil and save 1 tablespoon coconut milk for garnishing.
• Pressure cooker method: Follow the instructions to your pressure cooker and cook 2 minutes with very low heat. Let pressure drop on its own.
• Saucepan method: Bring the liquid to a boil; stirring occasionally. Reduce heat and simmer for 20 minutes.
• Let the cooked tomato bisque cool for 5 minutes. Blend with a hand blender until smooth. Stir in chopped basil. Garnish with coconut milk swirl and basil sprigs. Serve warm.

Nutrition