Tomato Bisque

I made tomato bisque for one of my clients today and I decided to see if I could make a Phase 3-friendly version.  I had heard of using coconut milk instead of cream in soups and I wondered if it would work in this recipe.  It turned out splendidly!

Serving Size: 4

Ingredients

1. 1 tbsp coconut oil
2. 1 onion, chopped
3. 1 carrot, chopped
4. 1 stalk celery, chopped
5. 4 clove garlic, minced
6. 2 cups chicken broth
7. 28 oz Whole Peeled Tomatoes, Canned
8. 1 tsp dried thyme
9. 1 bay leaf
10. 1 cup coconut milk

Instructions

• Heat the coconut oil in a large soup pot over medium heat add the onion, carrots, celery, and garlic and cook, stirring occasionally, until softened, about 8 minutes.
• Pour in the broth and tomatoes and bring to a boil. Add thyme and bay leaf. Lower the heat and simmer for 30 minutes. Remove from the heat and allow to cool slightly.
• Remove bay leaf.
• Using a stick blender (or in a regular blender in small batches) puree until smooth.
• Return the puree to the pot and reheat over medium heat.
• Whisk the coconut milk into the soup and season with salt and pepper to taste.
• Garnish with a teaspoon of sour cream if desired.