Chunky Tomato-Basil Bisque |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This was served at my church's annual Soup Night. Heavenly! I think I ate 3 bowls all by myself. Ingredients:
6 celery ribs, chopped |
1 large onion, chopped |
1 medium red pepper, chopped |
1/4 cup butter, cubed |
3 (14 1/2 ounce) cans diced tomatoes, undrained |
1 tablespoon tomato paste |
3/4 cup basil leaves, coarsely chopped |
3 teaspoons sugar |
2 teaspoons salt |
1/2 teaspoon pepper |
1 1/2 cups heavy whipping cream |
Directions:
1. In large saucepan, saute the celery, onion and red pepper in butter for 5 minutes or until tender.
2. Add tomatoes and tomato paste; bring to a boil.
3. Reduce heat, cover and simmer for 40 minutes.
4. Remove from heat. Stir in basil, sugar, salt and pepper; cool slightly.
5. Transfer half of soup mixture to a blender.
6. While processing, gradually add cream; process until pureed.
7. Return to pan; heat through but do not boil.
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