Tomato Herb Bisque - The Surznick Common Room

Monday, January 23, 2017

Tomato Herb Bisque


Everybody loves tomato soup. As kids, Sarah and I (and every other human in America) would crave the coveted grilled cheese and tomato soup meal. As we embark as adults to find a suitable alternative to the classic red can, who should come to the rescue but none other than Minimalist Baker.

Over these past two and a half years of being vegetarians, we have recreated countless numbers of Dana's creations, and every single one of them is delicious. If there happens to be anyone that reads our blog that doesn't frequent the Minimalist Baker blog, we hope that seeing the recipes here help show you the light.

This particular recipe came from the Minimalist Baker cookbook. It has been a lot of fun to flip through physical cookbooks to choose and read recipes instead of scrolling through Pinterest or Google results. This book is beautifully designed with amazing photography, and every recipe is a hit.


Here's what you need: (Recipe via Minimalist Baker)
For bisque:
- 28 oz. can crushed tomatoes
- 6 oz. can tomato paste
- 1 cup water
- 14 oz. can coconut milk
- 1 tbsp. dried dill
- 1 tbsp. garlic powder
- 1 tsp. dried basil
- 1/2 tsp. sea salt
- 1/2 tsp. black pepper
- Pinch red pepper flakes
- 3 tbsp. maple syrup

For croutons:
- 2 cups bread, cut into cubes
- 3 tbsp. olive oil
- 1/4 tsp. garlic powder
- 1/4 tsp. sea salt
- 1/4 tsp. black pepper
- 1/4 tsp. dried oregano
- 1/4 tsp. dried basil

Here's what you do:
- Preheat oven to 325 degrees.
- Add soup ingredients to a large pot and heat on the stove until simmering. Reduce heat and stir every few minutes.
- Cut up bread cubes and add to a medium bowl. In a separate dish, combine olive oil and spices and stir to combine. Pour over bread cubes and stir to cover.
- Pour croutons onto a baking sheet and spread into a single layer. Bake for 15-20 minutes, tossing once halfway through.
- Serve soup topped with croutons.


As soon as we made this for the first time, it instantly sky rocketed to the top of my comfort food craves list. The creamy texture and sweetness that comes from the coconut milk is, to me, really what puts this soup over the edge. Every bite, combined with these perfectly seasoned croutons explodes with flavor. Brightness from the dill cuts down the richness of the coconut and tomato, and balances out the entire dish.

You can (and should) purchase Minimalist Baker's Everyday Cooking book HERE.


Hope you all have a great week ahead and you get a chance to try some of this incredible soup!

Sarah & Nick

1 comments:

  1. Oh my gosh..this sounds amazing!! I've never made my own tomato soup but I have to try this.

    ReplyDelete