Tomato Harissa Coconut Bisque
A creamy and spicy bisque that combines ripe tomatoes, harissa, and coconut milk, perfect for warming your heart on chilly days.
Ingredients
Base Ingredients
- 3 cups ripe tomatoes, chopped (fresh or canned) Feel free to substitute with canned tomatoes.
- 1 can coconut milk (400 ml) For a creamy texture.
- 2 tablespoons harissa paste Adjust according to heat preference.
- 2 cups vegetable broth Can substitute with chicken broth.
Aromatics
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil For sautéing.
- to taste Salt and pepper
- for garnish Fresh basil or cilantro
- optional A squeeze of lime For a zesty finish.
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic, allowing it to cook for 1-2 minutes until fragrant.
- Toss in the chopped tomatoes and mix to combine.
- Scoop in the harissa paste and mix well.
- Add the vegetable broth and bring to a gentle simmer. Cook for about 15 minutes.
- Use an immersion blender to puree until smooth and velvety.
- Pour in the coconut milk, stirring to combine, and season with salt and pepper to taste.
- Ladle the bisque into bowls, garnishing with fresh herbs and lime juice if desired.
Notes
This bisque can be stored in an airtight container in the fridge for up to 5 days. It’s perfect for meal prep! Can be frozen for up to 3 months. Reheat gently on the stovetop, adding broth or coconut milk as needed.