Creamy Tomato Basil Bisque

 

First, a disclaimer. This is not my photo, but you better believe this soup looks that good and tastes even better.  I have been having requests for this delicious Creamy Tomato Basil Bisque but just haven't had a chance to make it lately. So I will poach a photo and post the recipe for all of you to enjoy.  I know it's not really soup season, but I love this paired with a salad or bread even during the summer. It is great to use up some of those extra garden veggies.

This is a family favorite of ours, especially my 6 year old daughter Kate.  Even on her 3rd birthday, she requested this as her birthday dinner. Sometimes I will make a double batch, and then freeze 1/2 cup servings in a silicone muffin pan.  I will pop those out and stick them in a freezer bag, so I can serve the kids this soup for a quick lunch. Kate is adamant, that she will not eat canned tomato soup. I grew up on it, but now that I have had this I don't really blame her. 

You can make it has healthy, or as fattening as you would like by following the suggestions below. 

Creamy Tomato-Basil Bisque

 

Ingredients:

6 celery ribs, chopped

1 large onion, chopped

1 medium sweet red pepper, chopped

1 carrot, chopped (optional)

2 garlic clove, minced

1/4 cup butter, cubed

3 cans (14-1/2 ounces each) diced tomatoes, undrained

3/4 cup loosely packed basil leaves, coarsely chopped

3 teaspoons sugar

2 teaspoons salt

1/2 teaspoon pepper

1/2 to 1 cup half and half cream


Directions:

In a large saucepan, sauté the celery, onion, and red pepper in butter for 5-6 minutes or until tender. Add garlic for the last 1 minute. Add canned tomatoes. 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 soup mixture to a blender and puree. (You can puree just half of the batch if you want more of a chunky soup). While blending, gradually add cream; process until pureed. Return to the pan; heat through (do not boil). Top with fresh parmesan.


* You can easily make this recipe dairy free or reduced fat, by using olive oil instead of butter and omitting the cream. It still turns out great.

*You can use dry basil if needed. Probably 1 Tbsp., or to taste.

*You can add any extra veggies you wish. I have tried zucchini, spinach, carrots etc. Then I puree the whole thing and the kids will never know!

*You can make this either chunky or smooth depending on what your family likes.  My family won't do chunky tomatoes, so I puree the whole thing, but it still has great texture. I love that I don't have to dice the veggies perfectly, because I am going to puree it anyway.

Enjoy!

Heidi