Author Notes
Tomato Basil Bisque has incredible health benefits from both the tomatoes (lycopene, vitamins A, C and K and beta-carotene to name just a few perks) and the fresh basil (Vitamins A and K, iron, and many essential minerals and oils). And by using fat-free half and half instead of full fat heavy cream, I reduce both fat and calories. —mandy
Ingredients
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2 tablespoons
olive oil
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3
cloves garlic, crushed
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4 tablespoons
fresh basil, torn
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1/2 cup
white wine
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8 cups
diced tomatoes with juices
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1 teaspoon
salt
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1 teaspoon
black pepper
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1 cup
heavy cream or fat free half and half
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chopped basil for garnish
Directions
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In a large soup pot begin by sauteing the onions, garlic and fresh basil in 2 tbsp of olive oil. Cook for roughly 10 minutes.
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Add the white wine and continue cooking on medium heat for 5 minutes, stirring often.
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Next, add the tomatoes and their juices along with 1 tsp of salt and pepper. Bring to a rapid boil.
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Turn off heat and, using your hand immersion blender (or a regular blender if you don’t have an immersion one), puree the soup so there is just a slight tomato texture left.
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With the soup still off the heat, slowly add the cream, stirring to blend well. On a low flame, heat the soup for 10 minutes (do not bring to a boil).
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Taste and adjust salt and pepper to your liking. Ladle into bowls, garnish with grilled cheese “croutons” and freshly chopped basil.
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