Chunky Tomato-Basil Bisque

Name: Chunky Tomato-Basil Bisque
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 5 servings.
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

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

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).

Nutrition Facts

1-1/3 cups: 383 calories, 36g fat (22g saturated fat), 122mg cholesterol, 1214mg sodium, 15g carbohydrate (10g sugars, 4g fiber), 3g protein.

Originally published as Tomato Basil Bisque in Taste of Home June/July 2007

Reviews

My Review

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Average Rating:

Maximus

Jun 18, 2019

I recently made this and it was a winner. While I used 4 celery stalks, they were long and this probably as close to the 6 in the recipe. The one complaint that I heard was in regards to the celery chunks. As I’m reluctant to diminish the ingredients due to the impact on taste to the soup itself, the easy solution is to do one or both of the following: 1) dice celery to small pieces (sliced down middle of stalk and sliced further) rather than simple slices. This allows the flavors, retains the chunky nature of the soup but takes the celery chunks to a more anonymous nature for those celery-averse eaters; 2) sauté the celery separately and put most if not all into the mixture for purée ; 3) do a combo of 1
Shari

Jan 4, 2018

This soup is so delicious it takes some prep work but it’s well worth it, made meatballs and a salad to go with the soup delicious meal
antiemirandy

Jan 10, 2015

delicious. I did like the celery but left out the onion, red pepper and basil.
wasoongu

Sep 10, 2014

The celery in this soup was a mistake. I reduced it to 4 stalks, but it was still overpowering. I recommend leaving it out entirely or trying another recipe. TOH's "Tomato Basil Soup Recipe" is great.
BFoley36

Sep 4, 2014

I have made tomato bisques before. This one topped the charts. Perfectly seasoned and well balanced in texture. 100 thumbs up to the recipe creator. The only thing I may have changed would be to add another half a cup if fresh basil. I will be enjoying this soup with homemade Croque Monsieurs!!!
katlaydee3

Jul 27, 2014

This is a delicious recipe!! Tastes like the tomato basil bisque at one of my favorite restaurants.
kalygirl

Nov 9, 2013

Amazing!
Tom Brezzy

Sep 27, 2013

Rave reviews from both wife and daughter. This is our favorite tomato soup recipe! Outstanding
Janeypoo

Feb 10, 2013

Wicked wicked recipe. Tastes amazing. *note: I would add some garlic, adds good flavor. Also, I didn't have tomato paste but ketchup worked just fine! Thanks for this great, simple recipe. Its a keeper!
Zuker

Jun 14, 2012

I tried this recipe last weekend after having some delicious tomato-basil bisque on vacation hoping I could come close to replicating it. This recipe was awesome and significantly exceeded my expectations! I can't wait to play with some additional flavors (i.e. a touch of crushed red pepper - addition of shrimp or crab as others have suggested). This recipe is most definitely a keeper!