My wonderful friend Mindy came to stay with us last April and made us the best soup ever! We grew Basil in our garden this last summer just for this soup.
Tomato Basil Bisque
4 T butter
1 large onion, diced
6 large celery ribs, diced
1 red bell pepper, seeded and cut into 1/4" julienne
1 T tomato paste
2 14oz can italian stewed tomatoes
1 1/2 C heavy cream
3/4 C light-packed fresh basil leaves
2 t kosher salt
1/2 t fresh ground black pepper
1 1/2 t sugar
In a large skillet, melt butter over medium high heat. Add onions, celery and red peppers and saute about 10 minutes, until vegetables are soft. Stir in tomato past and cans of tomatoes. Bring to a boil, reduce heat to medium-low, partially cover, and simmer 20 minutes.
Off heat, stir in remaining ingredients. Let cool slightly, then process in batches in blender. You do not want a smooth puree, but a texture that has some small chunks.
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