I recreated this comforting Tomato Basil Bisque from the awesome version I used to love at the now-shuttered Dan Marino’s Town Tavern, a popular downtown Fort Lauderdale restaurant.
While it uses canned tomatoes, the vibrant punch of flavor from the fresh basil makes this soup taste like it’s made from farm-fresh tomatoes.
Fun fact: It was published in Taste of Home Magazine!
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 Tbsp. tomato paste
- 3/4 cup loosely packed basil leaves, coarsely chopped
- 3 tsp. granulated sugar
- 2 tsp. salt
- 1/2 tsp. pepper
- 1-1/2 cups heavy whipping cream
Directions:
- In a large saucepan over medium-high heat, sauté 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, about 2 minutes. Return to the pan; heat through (do not boil). If you want a completely smooth bisque, simply puree all the soup in two batches.
Yield: 5 servings.
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Wish You a Merry Christmas. 🙂