In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.

Add Curry and Wine

Stir in the curry powder and cook for another minute until fragrant. Then, pour in the red wine and let it simmer for 3-4 minutes to reduce slightly.

Combine Main Ingredients

Add the canned tomatoes (with juice), vegetable stock, and coconut milk to the pot. Stir well to combine.

Simmer

Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, stirring occasionally.

Blend

Use an immersion blender to puree the bisque until smooth. If you don't have an immersion blender, you can carefully transfer the soup in batches to a countertop blender.

Add Basil and Season

Stir in the fresh basil leaves and season with salt and pepper to taste. Let it cook for an additional 5 minutes.

Serve

Ladle the bisque into bowls and garnish with extra basil if desired. Enjoy!