This is my first food recipe…do not stone me if this is hard to comprehend. I am notorious for being a non-measurer when it comes to food cooking so having to be so precise with my measurements and time conscious with my food, it was a serious adjustment. But here goes nothing. I hope someone tries this and will let me know how it turned out. On my end, it was the best tomato soup I have ever made. I was fancy with this one since it would be my first food recipe for the blog so it was also my family’s first time having this version of it.
I am a huge fan of wintertime specifically because I absolutely LOVE to make soups and bisques. Soup is like the hoarder version of food- I get to stuff everything in it and eat it all at once. No peas on one side, fish over here, starch in this corner. Nope, I will take my hodgepodge meal anyday. I hope you enjoy my new twist on an old classic:
Hearty Coconut Tomato Bisque (serves 6)
Prep Time: 10 min
Cook Time: 30 min
- 8 large tomatoes
- half red pepper
- 2 garlic cloves
- half purple onion
- 4 cups broth (chicken, beef, or vegetable)
- 1/3 cup coconut milk
- 4 tablespoon all purpose flour
- 2 tablespoon butter
- 1/3 cup sharp chedder cheese
- 1/4 cup parmesan cheese
- dash of seasoning (salt, pepper, goya, basil, and coriander)
In a large quart pot, bring broth to a boil. While your broth is coming to a boil, chop your tomatoes, garlic cloves, red peppers, and onions in to moderate chunks. You do not have to make them super small because you will run them through a blender later. Once your broth is boiling, add your chopped vegetables to your pot and continue to boil on medium for 20 minutes.
After boiling, transfer mixture to your blender (I normally seperate it into three different cycles) and puree’ your bisque. You can decide if you want your bisque thick and chunky or smooth. If you want it chunky, puree’ on low for 5 seconds. If you want your bisque smooth, puree on high for 10 seconds.
Once your bisque is pureed, return to pot. In a seperate mixing bowl, combine your flour and coconut milk and whisk until the clumps are smoothed out. Add mixture to your bisque, slowly stirring until properly blended. Add you butter afterwards.
Toss in your cheese and seasonings and you are finished! I love to pair this mixture with grilled cheese but it also works great as a solo meal.