Chunky Tomato 'n' Grilled Corn Bisque

READY IN: 1hr 27mins
Recipe by Juenessa

This recipe was a 2006 Southern Living Cook-Off finalist. To cut down on cooking time, use corn from the frozen section of your grocery store.

Top Review by weezies

just what i wanted! i left out the corn and butter (used the blue cheese, of course) and used half the basil and half the cream (non-fat half & half). i don't saute onions and garlic first but i added a drizzle of olive oil anyway, for flavor. i was looking for a low-fat but unusual tomato bisque to add to my low/non-fat soup collection so thank you! next time i'll add the whole 5 oz of blue cheese, i think it can take it without overwhelming it.

Ingredients Nutrition


  1. Melt 1 tablespoons butter with oil in a Dutch oven over medium heat; add shallots, and sauté 3 to 5 minutes or until shallots are tender.
  2. Stir in garlic and tomato paste, and sauté 1 minute.
  3. Add tomatoes, sugar, and basil, and sauté 3 minutes.
  4. Add chicken broth, salt, and pepper.
  5. Cover and bring to a boil.
  6. Reduce heat to low; uncover and simmer, stirring often, 30 minutes.
  7. Stir in 3/4 cup cream, and simmer, stirring often, 15 minutes.
  8. Meanwhile, combine crumbled blue cheese and remaining 3 tablespoons butter in a small microwave-safe bowl.
  9. Microwave at HIGH 25 seconds or until cheese melts.
  10. Whisk until well blended.
  11. Brush mixture evenly onto corn.
  12. Coat a cold cooking grate with cooking spray, and place on grill over medium-high heat (350° to 400°).
  13. Arrange corn on cooking grate, and grill 12 minutes, turning every 3 minutes or until done.
  14. Let stand 5 minutes.
  15. Hold each grilled cob upright on a cutting board, and carefully cut downward, cutting kernels from cob.
  16. Discard cobs.
  17. Stir kernels into soup.
  18. Ladle soup into bowls, and drizzle evenly with remaining cream.
  19. Garnish, if desired.

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