Chunky Tomato-Basil Bisque Recipe

By traciesparks

My husband, Patrick Maas, makes this wonderful, creamy bisque," writes Veronique Deblois of Mine Hill, New Jersey. "Sweet red pepper enhances the lovely tomato-basil flavor."

Great recipe with a lot of flavor - I took advice of another and added a can of crab meat - it was amazing! Also reduced the fat by using half and half instead of the heavy cream.

Awesome soup. I add shredded parmesan cheese and serve with french bread. Delish!!!

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 ounces each) 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 time 20mins
Cooking time 70mins

Preparation

Step 1

In a large saucepan, saute the celery, onion and red pepper in butter for 5-6 minutes or until tender. Add tomatoes and tomato paste. Bring to a boil. Reduce heat; cover and simmer for 40 minutes.

Remove from the 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 the pan; heat through (do not boil). Yield: 5 servings.


Nutrition Facts: 1 serving (1-1/3 cups) equals 383 calories, 36 g fat (22 g saturated fat), 122 mg cholesterol, 1,214 mg sodium, 15 g carbohydrate, 4 g fiber, 3 g protein.

Chunky Tomato-Basil Bisque published in Taste of Home June/July 2007, p59