TOMATO, BASIL ONION, GARLIC, CURRY, RED WINE, VEG STOCK & COCONUT MILK

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.

Sauté the Aromatics

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.

Add Curry and Wine

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

Combine Main Ingredients

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

Simmer

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.

Blend

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

Add Basil and Season

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

curry tomato basil bisque

Recipe information

Get This Recipe In Your Inbox

Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!