Chunky Tomato-Basil Bisque

READY IN: 1hr
Recipe by AngelaTN

This was served at my church's annual Soup Night. Heavenly! I think I ate 3 bowls all by myself.

Top Review by peteypie00

I just made this soup about 15 min. ago and had to give it rave reviews!! I've had a craving for a great tomato soup and this definitely hit the spot! Made a couple minor adjustments: no red pepper in the house so added some chopped carrot, added a sprinkle of red pepper flakes and used a little milk to make up for not having enough cream. Also added a tiny bit more sugar, which was probably to make up from the sweetness missing from the pepper. An immersion blender is what I would recommend to puree...be careful regardless. Hot soup is not fun to wear!

Ingredients Nutrition

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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