Tomato Bisque (made with coconut milk!)



For lunch, or an easy dinner, this delicious rich tomato bisque made with coconut milk (no cream!) and hints of fresh rosemary and basil is simply sublime!  Pair it with  a tuna sandwich on whole wheat toast or a simple green salad and a slice of pumpkin bread.

Tomato Bisque (made with coconut milk!)
  • 1 small white onion, diced
  • ¼ c. butter (4 T.)
  • 6 garlic cloves, diced
  • 15 Roma tomatoes, each quartered
  • 6 fresh large basil leaves, chopped
  • 2 T. organic granulated sugar (or 1 ½ T. agave)
  • 1 ½ T. fresh rosemary sprigs
  • 3 T. organic all-purpose flour
  • 2½ c. Silk or So Delicious unsweetened coconut milk (in the carton)
  • Dash garlic salt and pepper
  1. In a large pot on the stovetop over low heat, melt half the butter (2 T. butter) and add in onions, garlic, stir until soft and a little golden.
  2. Add in the tomatoes, fresh basil and ¾ T. rosemary sprigs and stir occasionally for approximately 10-15 minutes until they are pulpy.
  3. In a boiling pot on the stovetop over low heat, melt the remaining 2 T. butter.
  4. Add in 1 c. milk to the melted butter and stir.
  5. Add in 1 T. flour to the milk and butter and stir. Then slowly alternate adding in the rest of the milk and flour and stir constantly.
  6. Add in ¾ T. fresh rosemary to the milk and stir. Then let the milk come to a boil and thicken. Once it’s thick, remove from the heat and set aside.
  7. Once tomatoes have cooked for about 10-15 minutes, remove from the heat and carefully pour into a large high-speed blender. Blend well. Once blended, pour back into a clean large boiling pot.
  8. Slowly stir the milk mixture into the tomato mixture over low heat, simmer stirring occasionally for 5 more minutes.
  9. Add in more garlic salt and pepper to taste.
  10. Serve immediately and/or store in the fridge to serve later!


©Maryann Ridini Spencer,

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