Fresh Tomato and Basil Bisque




8 cups




  • 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


  • 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.

More Recipes

Get recipes, techniques, and special offers delivered monthly to your inbox.

By submitting this form you agree to our Privacy Policy.