Tomato Basil Bisque Southern Lvg March 2012 Recipe 445

TOMATO-BASIL BISQUE-SOUTHERN LVG-MARCH 2012 RECIPE - (4.4/5)

Tomato-Basil Bisque-Southern Lvg-March 2012 Recipe - (4.4/5) image

Provided by carolync

Number Of Ingredients 6

Ingredients

2 (10 3/4-ounce) cans tomato soup, undiluted
1 (14 1/2-ounce) can diced tomatoes
2 1/2 cups buttermilk
2 tablespoons chopped fresh basil
1/4 teaspoon freshly ground pepper
Toppings: fresh basil leaves, freshly ground pepper, Parmesan cheese

Steps:

Preparation Cook first 5 ingredients in a 3-quart saucepan over medium heat, stirring often, 6 to 8 minutes or until thoroughly heated. Serve immediately with desired toppings. Note: Also appeared in the October 2002 issue. Southern Living MARCH 2012

5-INGREDIENT TOMATO BASIL BISQUE

5-Ingredient Tomato Basil Bisque image

Very easy and yummy. Good on a cold winter day. Not only stretches a can of soup into several servings, but also makes it taste homemade. Great with a grilled cheese sandwich!

Provided by Porfavorcorona

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 (10 3/4 ounce) cans condensed tomato soup
1 cup half-and-half
2 tablespoons fresh basil, finely chopped
1 teaspoon fresh dill, finely chopped
4 roma tomatoes, peeled and finely diced
salt & freshly ground black pepper, to taste

Steps:

Mix ingredients together and bring to a boil.
Remove from heat and serve.

SPICY ROMANO CHICKEN WITH ARTICHOKE HEARTS & SUN-DRIED TOMATOES RECIPE - (4.3/5)

Spicy Romano Chicken with Artichoke Hearts & Sun-dried Tomatoes Recipe - (4.3/5) image

Provided by á-25138

Number Of Ingredients 16

Ingredients

SAUCE:
1 pint heavy cream
4 tablespoons butter
2 teaspoons salt
1 to 2 teaspoons pepper
1/4 cup Romano cheese
1/4 cup parmesan cheese
2 teaspoons cayenne pepper, or less to taste
MAIN:
10 ounce package of bowtie pasta cooked and drained according to package directions - al dente.
1 1/2 tablespoons melted butter
1/2 cup sliced mushrooms
1 small jar artichoke hearts, drained
1 (7 to 8-ounce) precooked sliced grilled chicken (we also add equal amounts of sausage to ours...although shrimp, beef, and crab would be great too!)
1/8 cup sun-dried tomatoes, chopped
1 ounce heavy cream

Steps:

Sauce: Melt butter in saute pan or skillet. Add cream, salt and pepper, heat to a boil. Remove from heat and fold in cheeses and cayenne pepper. Set aside. Main: In a large skillet over medium heat, melt butter, then add mushrooms, and sun-dried tomatoes. Stir for one minute. Next add artichokes and chicken (and cooked sausage or other meat). Stir. Stir in 1 ounce heavy cream and 1/2 of the sauce. Add bowtie pasta followed by rest of the sauce. Stir gently. Serve. Recipe is easily doubled or tripled. Enjoy!

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