Tomato Bisque

By rainmaker

Ingredients

• 2 tablespoons olive oil
• 1 small onion, diced
• 1 clove garlic, minced
• 1 tablespoon thyme
• 1 (28 ounce) can crushed tomatoes
• 1-1/2 cups reduced sodium chicken broth
• 2 tablespoons honey
• 1-1/2 teaspoons coarse salt
• 1/4 teaspoon finely ground black pepper
• 2/3 cup coconut milk (canned)
• 2 tablespoons chopped fresh flat-leaf parsley (optional)

Details

Preparation time 15mins
Cooking time 45mins

Preparation

Step 1

In a medium pot, heat the oil.

Add the onion and cook over medium heat, stirring frequently, until tender and lightly browned on the edges, about 7 minutes.

Add the garlic and thyme; stir until fragrant, about 1 minute.

Add the tomatoes, broth, honey, salt and pepper.

Bring to a boil over high heat.

Reduce the heat and simmer, stirring frequently, until reduced by a quarter and thickened, about 15 minutes.

Using a standard or immersion blender, puree about half the soup; it will still be chunky and thick.

Return it to the pot and stir in the coconut milk.

Heat gently and adjust the seasonings.

Ladle into bowls, sprinkle with the parsley if using and serve.