More Great Recipes: Bisque/Cream

Bel's Tomato Bisque

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Serves | Prep Time | Cook Time

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Ingredients You'll Need

2 Tablespoons butter or oil
2 onions, chopped
1 clove garlic, minced
1 15-oz. can whole tomatoes
2 cups vegetable stock (chicken stock is also excellent, and more traditional)
1/4 cup uncooked rice
salt and pepper
1 Tablespoons chopped basil (or 1 tsp pesto)
1/4 tsp dried thyme
2 cups half-and-half (or 1 cup milk mixed with 1 cup heavy cream)
several dashes of tabasco or other hot pepper sauce
Garnish: thinly sliced basil leaves or minced parsley


Melt butter in a large saucepan and stir in the onions and garlic.

Saute until soft and golden over medium-low heat.

Pour in the entire can of tomatoes, stock, rice, salt, pepper, basil, and thyme. Bring to a boil, then reduce heat, partially cover, and simmer for about 30-35 minutes.

Puree the soup in a blender, solids first, then pour back into the saucepan.

Stir in the half-and-half, splash in the hot pepper sauce, and taste for seasoning.

Heat the soup just to a boil, then ladle into bowls.

Garnish with sliced basil leaves or minced parsley.

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