Tomato-Basil Bisque

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.

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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