Tomato Basil Bisque
I got this recipe from a magazine called Midwest Living. It's the best recipe I've found for tomato basil soup and just wanted to share it.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
white meat free
gluten free
red meat free
shellfish free
pescatarian
- 1 tablespoon butter
- 1 cup chicken broth
- 4 teaspoons sugar
- 1 cup celery chopped
- 1 cup whipping cream
- 1 can diced tomatoes
- 1/2 teaspoon dried oregano crushed
- 2 tablespoons basil pesto
- 1 teaspoon dried basil crushed
- 1/4 cup fresh basil
- 3 cups tomato juice
- 1/2 teaspoon ground pepper
- 3 ounces tomato paste
- 1 tablespoon fresh garlic minced
- 3/4 cup carrot chopped
- 1/4 cup yellow onion chopped
- Carbohydrate 10.0400215067777 g
- Cholesterol 129.087890635321 mg
- Fat 27.5599488215196 g
- Fiber 1.9620280287113 g
- Protein 30.5577146252938 g
- Saturated Fat 9.28964136941472 g
- Serving Size 1 1 serving(s) (337g)
- Sodium 971.040263193247 mg
- Sugar 8.07799347806639 g
- Trans Fat 2.27341755882166 g
- Calories 410 calories
In a large saucepan, cook celery, carrots, onion, and garlic in butter until vegetables are tender, but not brown. Add tomato juice, chicken broth, undrained tomatoes, tomato paste, basil, oregano, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 30 minutes or until slightly thickened. Place half of the soup in a blender container or food processor bowl. Cover; blend or process until smooth. Repeat with remaining mixture. Return all of the mixture to the saucepan. Stir in whipping cream and sugar; heat through. Stir in fresh basil. Ladle into warm soup bowls. Top each serving with some of the pesto and garnish with fresh basil leaves, if you like. Makes 8 side-dish servings.
