Tomato-Basil Bisque
Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
Canned tomato soup gets a boost in this satisfying version, served warm or cold.
How to Make It
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.
Chef's Notes
Also appeared in the October 2002 issue.
dskmorehse's Review
This was one of the easiest and best received menu items at my ladies luncheon. I also made for my parents and they loved too!
NatalieNG's Review
Not bad. I suggest draining the diced tomatoes and using less than the recommended amount. The juice from it soured the flavor a little bit. I feel like this recipe has potential. homemade, cheesy croutons would be a great addition.
IEDarla's Review
N/A
drdebc's Review
I served this at a luncheon. It was easy to prepare, well received and delicious.
lucybanks2's Review
Wonderful and followed recipe !
Surfergirl42's Review
This soup was so quick and easy to make! It was super tasty and was great with grilled sandwiches. Would definitely make again, especially for a hassle free weeknight meal. Made exactly as recipe stated.
Jeanniemcg's Review
I tend to go back to this recipe. Simple, easy and a delicious tomato soup. Doesn't taste like canned to me. Fresh basil is a must.
floridagizzi's Review
It's fine I guess. Perhaps if you have a fondness for that cheap-out-of-the-can flavor you enjoyed as a child. I don't, so I will not be making this one again. Check out Ina Garten's Cream of Fresh Tomato Soup if you're looking for an actually good tomato soup recipe. You get what you pay for.
JuliaCarole's Review
N/A
Surprisingly good!