Tomato-Basil Bisque Recipe

Photo: Jennifer Davick; Styling: Lydia Degaris Pursell

Canned tomato soup gets a boost in this satisfying version, served warm or cold.

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Yield:

Makes about 7 cups

Recipe from

Recipe Time

Hands-on: 15 Minutes

Total: 15 Minutes

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

Preparation

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.

Note:

Also appeared in the October 2002 issue.

March 2012

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Tomato-Basil Bisque

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