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Chunky Tomato-Basil Bisque

My husband, Patrick Maas, makes this wonderful, creamy bisque. Sweet red pepper enhances the lovely tomato-basil flavor. —Veronique Deblois, Mine Hill, New Jersey
  • Total Time
    Prep: 20 min. Cook: 50 min.
  • Makes
    5 servings

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.

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