Chunky Tomato-Basil Bisque
We bought a bunch of tomatoes at the end of this farm season, and I've been doing some fun things with them. This one was AMAZING. It is rich and delicious! I did make a couple substitutions from the recipe (marked in red). I doubled this one, and probably will make it again and freeze it for easy dinners! Make this one, you won't regret it! :)
Ingredients
- 6 celery ribs, chopped
- 1 large onion, chopped
- 1 medium sweet red pepper, chopped (I used a green pepper, it was cheaper)
- 1/4 cup butter, cubed (I used prob half this with olive oil)
- 3 cans (14-1/2 ounces each) diced tomatoes, undrained (4 fresh tomatoes plus one cup milk)
- 1 tablespoon tomato paste (2 Tbs tomato sauce)
- 3/4 cup loosely packed basil leaves, coarsely chopped (a couple Tbs of dried basil)
- 3 teaspoons sugar
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 1-1/2 cups heavy whipping cream (1 cup - since I added milk earlier - Half and half - less fat)
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). Yield: 5 servings.
- We served this with grilled cheese sandwiches
Source: Tasteofhome.com
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