Sundried Tomato And Basil Bisque Recipes

TOMATO BASIL BISQUE

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.

SUNDRIED TOMATO & BASIL SPREAD

Steps:

• In a medium mixing bowl mix together cream cheese, Italian blend cheese, tomatoes, basil, and garlic until well combined (or place in a food processor and process several times until just combined). Add salt and pepper to taste.
• Refrigerate until ready to serve.

CREAM OF SUN-DRIED TOMATO SOUP

Steps:

• Heat the olive oil in a large pot over moderate heat.
• Add the onion, celery, carrot, and garlic and sauté until tender but not brown, about 5 minutes.
• Add the stock, tomatoes, potato, sun-dried tomatoes, and basil.
• Bring to a boil, reduce heat, and simmer covered for 20 minutes, until the vegetables are tender.
• Puree in a food processor, or blender, in small batches until smooth.
• Strain through a fine sieve if desired.
• Stir in the milk or cream and season with sugar, salt, and pepper.
• Serve garnished with chopped chives.
• This soup gets an additional tomato punch from the concentrated flavor of the sun-dried tomatoes.

SUN DRIED TOMATO SOUP

Steps:

• Preheat medium size pot on low heat and swirl oil to coat. Add garlic and cook for 30 seconds, stirring occasionally. Add tomatoes and cook for 8-10 minutes, increasing heat to medium and stirring occasionally.
• Add sun dried tomatoes, coconut milk, water or broth and salt. Stir, cover and cook for 5 minutes.
• Remove from heat and using an immersion blender puree until smooth. Add ground black pepper to taste and serve hot garnished with basil. Sprouted toast would be nice too.

SUN-DRIED TOMATO AND BASIL BRINE

Steps:

• Stir salt, poultry seasoning, onion powder, and black pepper together in a large stockpot. Pour vegetable broth, tomato juice, and water into the stockpot and stir to dissolve the salt mixture; add sun-dried tomatoes and basil leaves. Bring the mixture to a boil, reduce heat to medium, and cook the brine, stirring occasionally, until the seasonings are completely dissolved, about 20 minutes.