Chunky Tomato-Basil Bisque Recipe

Chunky Tomato-Basil Bisque Recipe photo by Taste of Home

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"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."

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Chunky Tomato-Basil Bisque Recipe

Prep: 20 min. Cook: 50 min.

Yield: 5 Servings

20 50 70

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

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 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.

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, 4 g fiber, 3 g protein.

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