Tomato-Basil Bisque

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

Recipe by Southern Living March 2000

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Recipe Summary test

Yield:

about 7 cups

Ingredients

2 (10 3/4-ounce) cans tomato soup, undiluted
1 (14 1/2-ounce) can diced tomatoes
2 ½ cups buttermilk
2 tablespoons chopped fresh basil
¼ teaspoon freshly ground pepper
Garnish: shredded fresh basil

Directions

Step 1
Cook first 5 ingredients in a 3-quart saucepan over medium heat, stirring often, 6 to 8 minutes or until thoroughly heated. Garnish, if desired; serve immediately.

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