Search thousands of recipes reviewed by home cooks like you.

Creamy Tomato Bisque

Creamy Tomato Bisque

  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
Kim

Kim

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

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • 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

Add to list

Directions

  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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

DeniseKantner
9

DeniseKantner

2/5/2010

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 a masterpiece. Thanks for such a fabulous flavor.

Yummy!
7

Yummy!

4/6/2010

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 sauce like.

Jude Boese
6

Jude Boese

1/19/2011

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 pound scallops and one can of chopped clams for the last 5 or so minutes of cooking (the shrimp turn orange when done). It's an amazing meal that always seems to evaporate before my eyes. Thanks Kim.

More reviews

Similar recipes

ADVERTISEMENT