Tomato-Basil Bisque
Recipe from Midwest Living

Basil pesto adds pizzazz to the flavorful blend of vegetables and herbs in this side-dish soup.

Tomato-Basil Bisque

by 9  people

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Servings: 8
Yield: 8 side-dish servings
Prep Time: 25 mins
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  • 1   cup 
    chopped celery
  • 3/4  cup 
    chopped carrots
  • 1/4  cup 
    chopped yellow onion
  • 1   tablespoon 
    minced fresh garlic
  • 1   tablespoon 
  • 3   cups 
    tomato juice
  • 1   cup 
    chicken broth
  • 1  7 1/2 ounce can 
    tomatoes, cut up
  • 1/2 6  ounce can 
    tomato paste
  • 1   teaspoon 
    dried basil, crushed
  • 1/2  teaspoon 
    dried oregano, crushed
  • 1/2  teaspoon 
  • 1   cup 
    whipping cream
  • 4   teaspoons 
  • 1/4  cup 
    snipped fresh basil
  • 2   tablespoons 
    prepared basil pesto
In a large saucepan, cook celery, carrots, onion, and garlic in butter until vegetables are tender, but not brown.
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.
Place half of the soup in a blender container or food processor bowl. Cover; blend or process until smooth. Repeat with remaining mixture.
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.
Nutrition information
Per Serving: cal. (kcal) 199, Fat, total (g) 15, chol. (mg) 45, carb. (g) 14, fiber (g) 2, sodium (mg) 623, Percent Daily Values are based on a 2,000 calorie diet
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