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
tablespoons olive oil
cloves garlic, crushed
tablespoons fresh basil, torn
cup white wine
cups diced tomatoes with juices
teaspoon black pepper
cup heavy cream or fat free half and half
chopped basil for garnish
- 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.
- Add the white wine and continue cooking on medium heat for 5 minutes, stirring often.
- Next, add the tomatoes and their juices along with 1 tsp of salt and pepper. Bring to a rapid boil.
- 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.
- 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).
- Taste and adjust salt and pepper to your liking. Ladle into bowls, garnish with grilled cheese “croutons” and freshly chopped basil.
- This recipe was entered in the contest for Your Best Dinner That Makes a Good Lunch