ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chunky Tomato 'n' Grilled Corn Bisque

Prep time 15 mins
Cook time 1 hr
Grill time 12 mins
Stand time 5 mins
Yield Makes 11 cups
This 2006 cook-off finalist tomato soup recipe features amazing flavor from the addition of fresh grilled corn, blue cheese and basil.

Ingredients

  • 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

How to Make It

  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.