Creamy Tomato Bisque

Creamy Tomato Bisque

17
Kim 0

"A delectable tomato-basil soup that rivals the famous restaurant version!"

Ingredients

1 h servings 142 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 142 kcal
  • 7%
  • Fat:
  • 8.8 g
  • 14%
  • Carbs:
  • 13.7g
  • 4%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 965 mg
  • 39%

Based on a 2,000 calorie diet

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Directions

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  1. Melt the butter in a large saucepan over medium heat until foamy. Cook and stir the onion until golden brown, about 10 minutes. Stir in the tomatoes, anise liqueur, fennel seed, salt, and pepper, bring to a boil, reduce heat, and simmer to blend the flavors, about 30 minutes.
  2. Stir in the half-and-half and basil, and heat on low heat until the soup is hot but not boiling. Puree until smooth with an immersion blender. Alternatively, pour the bisque into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the bisque moving before leaving it on to puree. Puree in batches until smooth.

Footnotes

  • Cook's Note
  • Adjust basil and fennel seed amounts to taste. Serve with crunchy baguettes or grilled cheddar sandwiches. It makes a fabulous sauce for tortellini and peas.
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Reviews

17
  1. 19 Ratings

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Absolutely delicious! Left out the fennel seed (too much for my husband) and used one cup whole milk and one cup half-and-half. Can't wait to make this with fresh tomatoes this summer. Truly ...

This is a good "thick" soup. I did not have anise liqueur or half-n-half, so I used 1% milk. I think next time I might add a cup of V8 juice or vegetable broth to make it more soup-like not sauc...

This is wonderful and easy to make. I cut the salt in half and use 2Tlb dried basil instead of the fresh as it's hard to find good fresh basil here. I also add about 1 pound raw shrimp and 1/2...