Chunky Tomato 'n' Grilled Corn Bisque

Southern Living
This 2006 cook-off finalist tomato soup recipe features amazing flavor from the addition of fresh grilled corn, blue cheese and basil.
Makes 11 cups


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4 tablespoons butter, divided
2 tablespoons olive oil
2 large shallots, chopped
2 garlic cloves, pressed
1 (6-oz.) can tomato paste
1 (28-oz.) can peeled whole tomatoes, undrained and chopped
2 tablespoons DOMINO Granulated Sugar
1 tablespoon MCCORMICK Gourmet Collection Mediterranean Basil Leaves
2 (14-oz.) cans chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup whipping cream, divided
3 ounces blue cheese, crumbled
3 ears fresh corn, husks removed
CRISCO No-Stick Cooking Spray
Garnish: fresh basil sprigs


Prep: 15 Minutes
Cook: 1 Hours
Grill: 12 Minutes
Stand: 5 Minutes

1. Melt 1 Tbsp. butter with oil in a Dutch oven over medium heat; add shallots, and sauté 3 to 5 minutes or until shallots are tender. Stir in garlic and tomato paste, and sauté 1 minute. Add tomatoes, sugar, and basil, and sauté 3 minutes.

2. Add chicken broth, salt, and pepper. Cover and bring to a boil. Reduce heat to low; uncover and simmer, stirring often, 30 minutes. Stir in 3/4 cup cream, and simmer, stirring often, 15 minutes.

3. Meanwhile, combine crumbled blue cheese and remaining 3 Tbsp. butter in a small microwave-safe bowl. Microwave at HIGH 25 seconds or until cheese melts. Whisk until well blended. Brush mixture evenly onto corn.

4. Coat a cold cooking grate with cooking spray, and place on grill over medium-high heat (350° to 400°). Arrange corn on cooking grate, and grill 12 minutes, turning every 3 minutes or until done. Let stand 5 minutes. Hold each grilled cob upright on a cutting board, and carefully cut downward, cutting kernels from cob. Discard cobs. Stir kernels into soup.

5. Ladle soup into bowls, and drizzle evenly with remaining cream. Garnish, if desired.

Created date

October 2006