Creamy Tomato and Basil Bisque
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Serves/Makes: 6
Ready in: < 30 minutes
- 3 tablespoons unsalted butter
- 1 medium onion, diced
- 1 stalk celery, finely chopped
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 cans (14.5 ounce size) diced tomatoes, undrained
- 2 tablespoons tomato paste
- 1 teaspoon sugar
- 2 bay leaves
- 2 teaspoons dried basil
- 1/4 cup heavy cream
- salt and pepper, to taste
- croutons and fresh grated parmesan cheese
Combine the butter, onion, celery, and garlic in a saucepan over medium heat. Cook, stirring frequently, for 5 minutes or until the onion and celery are soft. Sprinkle the flour evenly over the vegetable mixture and stir well. Add the broth, tomatoes, tomato paste, sugar, bay leaves, and basil. Bring the mixture to a simmer and let cook for 10 minutes. Remove the bay leaves and add half of the soup to a blender. Process until smooth. Return the soup to the saucepan and stir in the cream. Do not let the soup boil, just let it heat through. Season to taste with salt and pepper. Top individual servings of the tomato bisque with croutons and/or Parmesan cheese.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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