We've tried many recipes, but this one checks all the boxes all the time. For non-vegan, revert to dairy cream instead of coconut milk. For non-vegetarian, top with crushed anchovies in olive oil. Want to give it a kick? Just sprinkle Tabasco.
Of course, we made this recipe with an MGK twist, using our own Ultra Umami Vegetable (vegan friendly) broth, which saves a lot of time cutting and cooking vegetables. We also used the local Singapore herb "daun keduk" instead of basil leaves. Daun Keduk grows abundantly here and provides amazing fresh flavor for seafood, meat and salad dishes, or just mixed with warm rice.
Recipe here again: vegan tomato bisque with coconut milk