Chunky Tomato-Basil Bisque

By pammy_k

This is a great recipe to use up all those end-of-summer tomatoes and basil. When in season, I use fresh tomatoes instead of the canned as called for in the recipe.

Ingredients

• 6 celery ribs, chopped
• 1 large onion, chopped
• 1 medium sweet red pepper, chopped
• 1/4 cup butter, cubed
• 3 cans (14 1/2 oz) diced tomatoes, undrained
• 1 tablespoon tomato paste
• 3/4 cup loosely packed basil leaves, coarsely chopped
• 3 teaspoons sugar
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1 1/2 cups heavy whipping cream

Details

Servings 5

Preparation

Step 1

In large saucepan, sauté the celery, onion, and red pepper in butter for 5-6 minutes or until tender.

Add tomatoes & tomato paste. Bring to a boil. Reduce heat; cover & simmer for 40 minutes.

Remove from heat. Stir in the basil, sugar, salt, and pepper; cool slightly.

Transfer half of the soup mixture to a blender. While processing, gradually add cream; process until pureed. Return to pan; heat through (do not boil).