Tomato Bisque

Total Time Prep: 20 min. Cook: 50 min.

Yield 5 servings

Test Kitchen Approved

This recipe has everything a tomato bisque should: bright, tangy tomatoes, fragrant basil and a rich, velvety texture.

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

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.
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).

Nutrition Facts

1-1/3 cups: 383 calories, 36g fat (22g saturated fat), 122mg cholesterol, 1214mg sodium, 15g carbohydrate (10g sugars, 4g fiber), 3g protein.

My husband, Patrick Maas, makes this wonderful, creamy bisque. Sweet red pepper enhances the lovely tomato-basil flavor. —Veronique Deblois, Mine Hill, New Jersey

Recipe Creator