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Creamy Tomato Basil Bisque Recipe

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This recipe for Creamy Tomato Basil Bisque is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tbsp olive oil
1 stalk celery, diced
1 red pepper, diced
3 cloves garlic, minced
1 small zucchini, diced
1½ pounds grape tomatoes
½ tsp salt
2½ cups chicken stock
1 Tbsp sugar
1 tsp salt
1 tsp black pepper
⅓ cup fresh basil, diced (3 Tbsp dried basil)
1 cup half and half, cream or whole milk
2 Tbsp grated Parmesan cheese
Additional salt and pepper, to taste
Directions:
Directions:
Heat olive oil in a large pot. Add celery, red pepper and garlic. Cook for 2 minutes. Add zucchini and tomatoes. Season with salt; cook for 5 minutes. Pour in chicken stock and bring to a boil. Cover, reduce heat and simmer for 15 minutes, until tomatoes start to pop. Press the tomatoes against the side of the pot until they crush, or use a potato masher. The soup will still be very chunky at this point, so don’t worry if you don’t get all the tomatoes. Remove from heat. Stir in sugar, salt, pepper and fresh basil. Cool soup for 10 minutes (or refrigerate at this point for up to 24 hours). Process the soup in small batches in a food processor or blender until desired consistency. Pour back into pot and warm slowly. Once soup is warmed, add cream or milk and grated Parmesan cheese. Continue warming until heated through, but don’t bring to a boil. Season to taste with any additional salt and pepper, if desired.

 

 

 

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