Tomato-Basil Bisque

Tomato-Basil BisqueIngredients
3 14.5-ounce cans diced tomatoes (undrained)
1 tablespoon tomato paste
6 celery hearts, chopped
1 large sweet red pepper, chopped
1 large yellow onion, chopped
1/2 cup unsalted butter, chopped
1 bay leaf
1 cup loosely packed fresh basil leaves, chopped coarsely
3 cloves garlic, minced
1-1/2 cups heavy whipping cream
3 teaspoons salt
2 teaspoons sugar
1 teaspoon pepper
Fresh basil leaves for garnish

Sauté the red pepper, celery, garlic and onions in butter until tender. Add undrained tomatoes, tomato paste and bay leaf & bring mixture to a boil. Reduce heat; cover and simmer for 45 min.

Remove from heat and discard bayleaf. Stir in basil, salt, pepper and sugar.

Place half of the mixture in a blender and puree. Slowly add the heavy whipping cream.

Pour bisque back into pan, combine and heat without boiling. Pour into bowls & garnish with fresh basil leaves.

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