This coconut tomato bisque is super rich, creamy and packed with flavors! It's simple to make, and it's ready in 30-minutes! Made with tasty plant-based ingredients for a 100% vegan dish!
Send some love to lightorangebean.com where we found this recipe!
Heat 1 tablespoon of vegan butter in a sauté pan over medium heat until the butter is melted. Sauté chopped onion until translucent, along with dill weed and oregano. Approximate 3 minutes.
Add tomatoes, white pepper, salt, and the remaining vegan butter. Continue to sauté for another 2 minutes.
Transfer the sauteed onion and tomatoes into a pressure cooker or saucepan. Add the remaining ingredients except basil and save 1 tablespoon coconut milk for garnishing.
Pressure cooker method: Follow the instructions to your pressure cooker and cook 2 minutes with very low heat. Let pressure drop on its own.
Saucepan method: Bring the liquid to a boil; stirring occasionally. Reduce heat and simmer for 20 minutes.
Let the cooked tomato bisque cool for 5 minutes. Blend with a hand blender until smooth. Stir in chopped basil. Garnish with coconut milk swirl and basil sprigs. Serve warm.
By VeggieSouls
