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Chunky Tomato-Basil Bisque

 Chunky Tomato-Basil Bisque
"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."
5 ServingsPrep: 20 min. Cook: 50 min.

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.