Spicy Tomato Coconut Bisque

ImageFirst and foremost my apologies for the quality of photo.  Until my husband comes home and fixes our iMac I am left to suffer away snapping shots with my iPhone. However, photo quality aside this soup was just what the stomach asked for.  I have been a little under the weather lately, and with Jay away in North Carolina on business my motivation to utilize my culinary prowess has been limited.  So tonight I decided to change my attitude and use figured that a little homemade soup could heal what ails me.  This vegan and paleo friendly bisque uses coconut milk instead of milk to give it a creamy depth and habanero peppers to give it a little bite. The result: Yum.

Spicy Tomato Coconut Bisque

Serves 6


  • 1 onion
  • 1 tbsp of garlic
  • 1 tsp of coconut oil
  • 1 habanera pepper
  • 2 cans of organic diced tomatoes
  • 1 cup of vegetable broth
  • 1 can of coconut milk
  • 1 habanera pepper
  • 1 cauliflower
  • 1 red pepper
  • 1 carrots
  • 1 tsp of basil
  • 1 tsp of ginger
  • 1 tsp of graram masala
  • Salt and pepper to taste


  1. Mince the onion and garlic; add to a large pot and sauté until the onions are translucent.
  2. Stir in the tomatoes, vegetable broth, coconut milk and broth.
  3. Chop the cauliflower, red pepper and carrots and stir into the soup.
  4. Peirce the pepper multiple times with a knife and add to the soup.
  5. Season with basil, ginger, garam masala, salt and pepper, then bring everything to a boil.  Then reduce heat, cover and simmer for about 20 minutes or until the veggies have softened.
  6. Remove the pepper, and slice open to remove the seeds.  Then thinly dice the pepper and add half of the diced pepper back into the soup. (More if you want extra spice)
  7. Remove the soup from the head and using a hand blender to purée the soup until smooth and serve.

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