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Tomato Basil Bisque
  • (3) 14.5-oz cans Diced Tomatoes, undrained (#400990)
  • 1 Tbsp Tomato Paste (#400880)
  • 6 Celery Hearts, chopped (#340043)
  • 1 large Sweet Red Pepper, chopped
  • 1 large Yellow Onion, chopped (#340214)
  • ½ cup Unsalted Butter, chopped (#180140)
  • 1 Bay Leaf (#1000251)
  • 1 cup loosely packed Fresh Basil Leaves, chopped coarsely (#340202)
  • 3 Cloves Garlic, minced (#340051)
  • 1-½ cups Heavy Whipping Cream (#180115)
  • 3 tsp Salt (#110600)
  • 2 tsp Sugar (#110650)
  • 1 tsp Pepper (#450430)
  • Fresh Basil Leaves for garnish
  1. Sauté the red pepper, celery, garlic and onions in butter until tender.  Add undrained tomatoes, tomato paste and bay leaf and bring mixture to a boil.  Reduce heat; cover and simmer 45 minutes.
  2. Remove from heat and discard bay leaf.  Stir in basil, salt, pepper and sugar.
  3. Place half of the mixture in a blender and puree.  Slowly add the heavy whipping cream.
  4. Pour bisque back into pan, combine and heat without boiling.  Pour into bowls and garnish with fresh basil leaves.
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