Chunky Tomato-Basil Bisque Recipe
"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."
Prep: 20 min.
Cook: 50 min.
Yield: 5 Servings
Ingredients6 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
Directions• 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 aboil.
• 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.
Nutritional 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, 4g fiber, 3 g protein.
Originally published as Chunky Tomato-Basil Bisque in Taste of Home
June/July 2007, p59