A delectable tomato-basil soup that rivals the famous restaurant version!

Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt the butter in a large saucepan over medium heat until foamy. Cook and stir the onion until golden brown, about 10 minutes. Stir in the tomatoes, anise liqueur, fennel seed, salt, and pepper, bring to a boil, reduce heat, and simmer to blend the flavors, about 30 minutes.

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  • Stir in the half-and-half and basil, and heat on low heat until the soup is hot but not boiling. Puree until smooth with an immersion blender. Alternatively, pour the bisque into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the bisque moving before leaving it on to puree. Puree in batches until smooth.

Cook's Note

Adjust basil and fennel seed amounts to taste. Serve with crunchy baguettes or grilled cheddar sandwiches. It makes a fabulous sauce for tortellini and peas.

Nutrition Facts

142 calories; protein 3.7g; carbohydrates 13.7g; fat 8.8g; cholesterol 25.1mg; sodium 965.4mg. Full Nutrition
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Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/05/2010
Absolutely delicious! Left out the fennel seed (too much for my husband) and used one cup whole milk and one cup half-and-half. Can't wait to make this with fresh tomatoes this summer. Truly a masterpiece. Thanks for such a fabulous flavor. Read More
(11)

Most helpful critical review

Rating: 3 stars
01/30/2018
10 29 17... http://allrecipes.com/recipe/213228/creamy-tomato-bisque/... I don't think it's just me but I didn't read other reviewers stating that this isn't a soup. It's more a good sauce for pasta. It's good & it's easy; one of those simple-but-really-good recipes. I had a half can crushed tomatoes to use up so made a fourth of the recipe: 1T un B 1/4c onion 14oz crushed toms 1/2t anise extract for the pernod 3/4t fennel 1/2t salt 1/16t pepper 1/2c 1/2&1/2 1/4c basil. 'Don't know that I'll make this again but it is good & I'm glad I tried it.:) UPDATE: I froze this to have with linguine & shrimp but after thawing sauce had such a strong anise flavor I dumped it. Read More
30 Ratings
  • 5 star values: 19
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/05/2010
Absolutely delicious! Left out the fennel seed (too much for my husband) and used one cup whole milk and one cup half-and-half. Can't wait to make this with fresh tomatoes this summer. Truly a masterpiece. Thanks for such a fabulous flavor. Read More
(11)
Rating: 5 stars
01/19/2011
This is wonderful and easy to make. I cut the salt in half and use 2Tlb dried basil instead of the fresh as it's hard to find good fresh basil here. I also add about 1 pound raw shrimp and 1/2 pound scallops and one can of chopped clams for the last 5 or so minutes of cooking (the shrimp turn orange when done). It's an amazing meal that always seems to evaporate before my eyes. Thanks Kim. Read More
(9)
Rating: 4 stars
04/06/2010
This is a good "thick" soup. I did not have anise liqueur or half-n-half so I used 1% milk. I think next time I might add a cup of V8 juice or vegetable broth to make it more soup-like not sauce like. Read More
(8)
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Rating: 4 stars
04/12/2012
Yummy! Changed the recipe a bit. Caramelized the onions in the butter and deglazed the pan with dry sherry (no anise liqueur on hand). Added extra fennel and dried basil decreased the salt to a single teaspoon of coarse sea salt and added a bit of sugar to cut the acid of the tomatoes. Instead of half and half used a block of lowfat cream cheese and a cup of skim milk and then hit it with the immersion blender. Ate it with grilled cheese sandwiches. Husband was pleased! Will definitely make again. Read More
(4)
Rating: 5 stars
01/28/2012
Delicious recipe. Like others I used less salt (only 2tsp). I didn't have anise liqueur, but I did have anise extract so I substituted with 2 tsp of extract. I was concerned the anise and fennel would be overpowering given the strong aroma, but after cooking and letting the favors blend I was pleasantly surprised. We loved it! Read More
(3)
Rating: 5 stars
06/17/2013
This is delicious! I was given some home-grown tomatoes so blanched and peeled them. I didn't have fennel or anise I bet those would have made it even better. I like garlic so I added some. I had three varieties of basil growing outside and used a little of each. I didn't have half and half so I used a can of evaporated milk. Read More
(3)
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Rating: 4 stars
10/18/2010
so yummy but to much salt for me and im a salt lover Read More
(2)
Rating: 5 stars
03/07/2012
Great soup. I didn't have any anise flavored liqueur but I guess I didn't miss it because it was delicious. I can't wait to use this on pasta. Read More
(2)
Rating: 5 stars
03/15/2012
This bisque is absolutely delicious! I didn't have any anise liquor so used a little bit of 2% milk and it was still amazing. Easy to make and wonderful! I highly recommend this recipe! Read More
(2)
Rating: 3 stars
01/30/2018
10 29 17... http://allrecipes.com/recipe/213228/creamy-tomato-bisque/... I don't think it's just me but I didn't read other reviewers stating that this isn't a soup. It's more a good sauce for pasta. It's good & it's easy; one of those simple-but-really-good recipes. I had a half can crushed tomatoes to use up so made a fourth of the recipe: 1T un B 1/4c onion 14oz crushed toms 1/2t anise extract for the pernod 3/4t fennel 1/2t salt 1/16t pepper 1/2c 1/2&1/2 1/4c basil. 'Don't know that I'll make this again but it is good & I'm glad I tried it.:) UPDATE: I froze this to have with linguine & shrimp but after thawing sauce had such a strong anise flavor I dumped it. Read More