Tomato Bisque

This is another great way to use all those cans of tomatoes you buy when they're on sale. This is great make-ahead dish you can serve with garlic bread and a nice salad for a fast dinner. Or, if you're feeling adventurous, ladle this soup into a shallow plate and top with grilled prawns.

2 Tbsp Olive Oil
1 Medium White Onion (halved and thinly sliced)
2 tsp Red Pepper Flakes or 2 Chipotle Chilis, minced
28 oz Crushed Tomatoes (fresh or canned)
1 tsp Sea Salt
1 tsp Sugar
1 Cup Chicken Stock
1 14oz can Coconut Milk

Heat the oil over medium heat in a large soup pot. Add the sliced onion a cook gently for 15 minutes, stirring occasionally. When the onions are soft, add the salt, sugar and Chicken Stock. Raise the heat to medium high and reduce the chicken stock by one quarter (2-3 minutes). Remove from heat, allow to cool for a few minutes and pour into a blender (for hand blender - see note below). Add half the tomatoes and puree for 45 seconds. Pour the blended micture back into the soup pot. Puree the remaining tomatoes and add those to the soup pot as well. Add the coconut milk and heat the soup over medium until warmed through.

Note: A hand blender is a great kitchen tool. You can blend the entire contents of the soup in the pot, but it will be on the chunkier side.

The Enlightened Palate

Tomato Bisque