As I have read some where a bisque is a soup that has some kind of a fish stock at its foundation. None of the recipies had that…thus I added it. All of the [ ] are my changes to this otherwise great soup.
TOTAL TIME: Prep: 20 min. Cook: 50 min. MAKES: 5 servings
6 celery ribs, chopped 1 large [red] onion, chopped 1 medium sweet red pepper, chopped 1 C. fresh grape tomatoes [1 T butter + 4 Tbs. olive oil] 1 large can diced tomatoes, undrained 1 tablespoon tomato paste small handful, dry basil leaves 1 bottle clam nectar [2-3 cloves garlic, sliced] [1 T Clam broth mix] 8 oz. heavy whipping cream
1 serving (1-1/3 cups) equals 383 calories, 36 g fat (22 g saturated fat), 122 mg cholesterol, 1,214 mg sodium, 15 g carbohydrate, 4 g fiber, 3 g protein.
In a large saucepan, saute the celery, onion, fresh tomatoes, and red pepper in butter for 5-6 minutes [add the garlic 1/2 way through this] or until tender. Add tomatoes, and tomato paste, basil. Bring to a boil. Reduce heat; cover and simmer for 40 minutes.
Remove from the heat. 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). Yield: 5 servings.
original recipe below: