Chunky Tomato-Basil Bisque

This great soup is adapted from a popular soup I had at Dan Marino’s Town Tavern in Ft Lauderdale.  It was published in Taste of Home Magazine!

Tomato Bisque

Tomato Bisque


  • 6 celery ribs, chopped
  • 1 large onion, chopped
  • 1 medium sweet red pepper, chopped
  • 1/4 cup butter, cubed
  • 3 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 1 tablespoon tomato paste
  • 3/4 cup loosely packed basil leaves, coarsely chopped
  • 3 teaspoons sugar
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1-1/2 cups heavy whipping cream


  1. In a large saucepan, sauté the celery, onion and red pepper in butter for 5-6 minutes or until tender. Add tomatoes and tomato paste. Bring to a boil. Reduce heat; cover and simmer for 40 minutes.
  2. Remove from the heat. Stir in the basil, sugar, salt and pepper; cool slightly.
  3. Transfer half of the soup mixture to a blender. While processing, gradually add cream; process until pureed, about 2 minutes. Return to the pan; heat through (do not boil).

Yield: 5 servings.

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  1. The quality of the info is what keeps me on this site, thanks!

    Wish You a Merry Christmas. 🙂

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