In a large stockpot on medium heat, add olive oil, celery and carrot. Cook for 5 minutes and then add onions and minced garlic. Cook for 10 minutes until vegetables are tender.
Pour in vegetable stock, stir and deglaze the pot. Add crushed tomatoes, coconut milk, herbs and spices. Stir until all ingredients are incorporated. Simmer on low heat uncovered for 1 hour. Stir every 15 minutes.
Remove the bisque from heat and let cool to room temperature. Remove bay leaves and add bisque to a blender. Blend until smooth and reheat.
Optional: Serve with a dollop of 2% plain greek yogurt.