For a long time I associated tomato soup with what I was familiar with from my childhood (mainly at friends' houses), ya know, that canned crap you get from Campbell's. Consequently, I didn't think I enjoyed tomato soup, even though I really loved the Tuscan Tomato that has been featured in my college town for years at various restaurants around town. So, one day when this lovely new girl at the preschool decided to take over cooking for the day, I was a bit miffed at being eschewed for this red bowl of disappointment. Fortunately, it turned out better than I ever could have expected. Silky yet chunky, creamy yet tomatoey, it came very close to matching my beloved Tuscan Tomato. When she told me how she'd made it, I almost slapped myself for my silly belief that had kept me from making tomato soup at home all those years. And it was so damned easy when I recreated it, I could not stop thanking her. The children also loved it.
Eva's Tomato Bisque
1 medium onion, diced
5 cloves garlic, minced
28 oz canned, diced tomatoes
1 can coconut milk
1-2 cups broth/water
1 tsp dried basil (use 1 TB fresh if available)
1/2 tsp italian herb blend (opt.)
salt, pepper to taste
Saute onion in oil until softened, about 5-10 minutes, add garlic for about 30 seconds and then dump in your tomatoes. Bring to a boil and simmer for about 30 minutes. Add coconut milk, herbs, salt and pepper to taste and puree with an immersion blender or in an actual blender. Serve with croutons or sweet potato fries.
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