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Tomato-Basil Bisque

Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
Hands-on time 15 mins
Total time 15 mins
Yield Makes about 7 cups
Canned tomato soup gets a boost in this satisfying version, served warm or cold.

Ingredients

  • 2 (10 3/4-ounce) cans tomato soup, undiluted
  • 1 (14 1/2-ounce) can diced tomatoes
  • 2 1/2 cups buttermilk
  • 2 tablespoons chopped fresh basil
  • 1/4 teaspoon freshly ground pepper
  • Toppings: fresh basil leaves, freshly ground pepper, Parmesan cheese

How to Make It

  1. Cook first 5 ingredients in a 3-quart saucepan over medium heat, stirring often, 6 to 8 minutes or until thoroughly heated. Serve immediately with desired toppings.

Cook's Notes

Also appeared in the October 2002 issue.