Chunky Tomato-Basil Bisque |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 5 |
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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. 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:
1. 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.
2. 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.
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