Tuscan Tomato Basil Bisque Recipes

Steps:

• 1. Bake squash upside down on cookie sheet. Cool.
• 2. In large pot, saute onions, red pepper and garlic until onions and peppers are soft.
• 3. Dip Tomatoes in boiling water; peel & core and cut up in chunks.
• 4. Add tomatoes, tomato paste, chicken stock, basil and thyme. (I couldn't find tomato paste with roasted garlic, so roasted some in the oven and added to the tomato paste)
• 5. Peel and Cut cooled butternut squash in chunks and add to pot.
• 6. Bring to a boil; then simmer for 35 minutes, stirring often.
• 7. Puree in blender or food processor and return to pot. Splash in the Tobasco, salt and pepper and stir in the cream.
• 8. FOR CANNING: Do not add the cream! Process quarts for 30 minutes at 10 lb. in presssure cooker. We used this recipe, multiplied by 10, and got 21 quarts. (plus some left over to sample!) When serving, heat the soup first and then stir in cream before serving.

Steps:

• In a large saucepan, saute 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. , Remove from the heat. Stir in the basil, sugar, salt and pepper; cool slightly. Transfer half of the soup mixture to a blender. While processing, gradually add cream; process until pureed. Return to the pan; heat through (do not boil).

Steps:

• In a large saucepan, cook celery, carrots, onion, and garlic in butter until vegetables are tender, but not brown.
• Add tomato juice, chicken broth, undrained tomatoes, tomato paste, basil, oregano, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 30 minutes or until slightly thickened.
• Place half of the soup in a blender container or food processor bowl. Cover; blend or process until smooth. Repeat with remaining mixture.
• Return all of the mixture to the saucepan. Stir in whipping cream and sugar; heat through. Stir in fresh basil. Ladle into warm soup bowls. Top each serving with some of the pesto and garnish with fresh basil leaves, if you like. Makes 8 side-dish servings.

Steps:

• 1. Cook the first five ingredients in a 3-quart saucepan over medium heat, stirring constantly for 6-10 minutes until thoroughly heated.
• 2. Remove from heat and serve in a mug or bowl. Garnish with shredded fresh basil if desired. Serve piping hot with breadsticks, garlic bread, or croutons.