Blending bread and coconut milk into this soup is one of the secrets to a thicker consistency without any dairy. Fennel seeds deliver a pop of flavor that pairs perfectly with tomatoes.
1. Finely chop the celery, onion, and garlic. Remove the crusts from the bread.
2. In a 4-quart saucepan, heat the oil on medium-high. Add celery, onion, and fennel seeds. Season with salt and pepper. Cook 6 min., until onion is golden, stirring occasionally. Add garlic and cook 1 min.
3. Stir in the broth, tomatoes, and bread. Heat to a boil on high. Reduce heat and simmer 15 min., until vegetables are tender and bread has fallen apart, stirring occasionally. Stir in the coconut milk and remove from heat.
4. In a blender in batches or with an immersion blender, purée soup until smooth. Season with salt to taste.
Garnish with fresh basil leaves.