Soups

Fresh Tomato and Basil Bisque

Servings

8 cups

Level

Easy

Ingredients

  • ¼ cup (½ stick) Challenge Butter
  • 1½ cup chopped onion
  • 2-3 cloves chopped garlic (1½ teaspoons)
  • 3 Tablespoons rice (uncooked)
  • 4 cups fresh ripe tomatoes (trimmed and quartered); pureed
  • 1 Tablespoon sugar
  • 2 cups water
  • ½ - ¾ cup fresh basil
  • 2 cups non-fat milk
  • 1½ teaspoons salt (or to taste)
  • ¼ teaspoon black pepper (or to taste)
  • 6 slices French bread, toasted and cut into cubes
  • Pinch red pepper (optional)
  • Grated Parmesan cheese

Directions

  • 1
    Melt butter in a large saucepan over medium heat, add onions and cook until onions are soft and golden. Add garlic and red pepper; sauté for an additional minute. Add pureed tomatoes, sugar, rice, and water. Bring to a boil. Lower the heat, cover and simmer covered for 25 to 30 minutes.
  • 2
    Add basil and simmer an additional 5 minutes.
  • 3
    Puree mixture in a blender or food processor and return to saucepan.
  • 4
    Warm milk (use milk to rinse out blender jar or microwave); slowly stir milk into soup base. Add salt and pepper.
  • 5
    Heat, ladle into bowls and add toasted bread cubes and top with Parmesan cheese.
  •  !
    May substitute 2 cans (14.5 – 15 oz.) diced tomatoes and reduce salt by ½ teaspoon.