Tomato Basil Bisque

By kyky on September 21, 2010

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    1. 1 cup celery, chopped
    2. 3/4 cup carrot, chopped
    3. 1/4 cup yellow onion, chopped
    4. 1 tablespoon fresh garlic, minced
    5. 1 tablespoon butter
    6. 3 cups tomato juice
    7. 1 cup chicken broth
    8. 1 (7 1/2 ounce) cans diced tomatoes
    9. 3 ounces tomato paste
    10. 1 teaspoon dried basil, crushed
    11. 1/2 teaspoon dried oregano, crushed
    12. 1/2 teaspoon ground pepper
    13. 1 cup whipping cream
    14. 4 teaspoons sugar
    15. 1/4 cup fresh basil
    16. 2 tablespoons basil pesto


  1. In a large saucepan, cook celery, carrots, onion, and garlic in butter until vegetables are tender, but not brown.
  2. 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.
  3. Place half of the soup in a blender container or food processor bowl. Cover; blend or process until smooth. Repeat with remaining mixture.
  4. 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.