Boy oh boy, I have a SUPER delicious recipe for you guys today!!
This heirloom tomato bisque is one of my favorite things I have eaten this whole Whole30 and it couldn’t be simpler to make.
We have been getting an abundance of absolutely amazing heirloom tomatoes in our CSA box the past few weeks. Mostly, I have been eating them as a side-dish, drizzled with a little balsamic vinegar and a sprinkle of sea salt. Truthfully, I never really got into raw tomatoes before this summer. The ones I have been getting straight from the farm have been SO good…unlike any tomato I have ever tried from the market. I wanted to try something different, though, last week so I roasted a few big ones with some sweet peppers and basil for half an hour. They got all deliciously caramelized and juicy in the oven. Then, I simply transferred them to my blender and whirled them up with the secret ingredient! 😉
Oh, you guys want to know what the secret ingredient is?
Don’t tell anyone, mmmk?
It’s COCONUT CREAM.
Different than coconut milk, coconut cream is super thick and adds sweetness to this soup, making it super creamy and balancing out all the acidity in the tomatoes. One spoonful and I was hopelessly addicted. I am making this again tomorrow, in fact!
I served big bowls of this incredibly creamy tomato bisque to my boys with unsweetened coconut flakes on top. It goes without saying that everyone licked their bowl clean and the small amount I had leftover was consumed by myself as a midafternoon snack the next day.
Seriously, you guys have to try this during this last month of tomato season! I haven’t tried, but I bet it freezes great so make a ton and freeze it for chilly fall nights. Your tummy will thank you!
- 4 whole heirloom tomatos large ones, cored and cut into big chunks
- 5 whole sweet peppers seeds removed
- 1/4 cup olive oil
- 5 whole basil leaves
- 1/3 cup coconut cream
- 1 tsp salt
Preheat your oven to 375 degrees.
In a large casserole dish, place the tomatoes, sweet peppers and basil leaves. Pour the olive oil over everything and sprinkle with salt. Roast for 25 minutes or until the tomatoes are soft and juicy.
Let cool slightly and then transfer to a blender. Add the coconut cream. Blend until very, very smooth. Season with salt to taste and serve!