You are here: Home » Recipes » Tomato Basil Bisque Tomato Basil Bisque Recipe by Favorite Recipes Press Yield 6 servings Squash is a secret ingredient in this wonderful tomato bisque. PrintEmail Ingredients 2 tablespoons butter2 tablespoons extra-virgin olive oil1 1/2 teaspoons chopped garlic1 cup chopped yellow onion2 -- (14.5-ounce) cans diced tomatoes with garlic and basil, undrained1/4 cup tomato paste2 1/4 cups butternut squash (around 1 1/4 to 1 1/2 pounds), peeled and diced2 cups chicken broth2 tablespoons chopped fresh basil2 teaspoons fresh thyme leaves1/2 teaspoon sugar2 cups light cream1/4 teaspoon Tabasco sauce (or more for taste) Instructions In a large saucepan, melt the butter with the olive oil over medium heat. Add the garlic and chopped onion and cook, stirring occasionally, until the onions are soft. Add the tomatoes, tomato paste, butternut squash, chicken broth, basil and thyme. Season to taste with the sugar, salt and pepper. Bring to a boil and then reduce heat. Cover and simmer for about 30 to 35 minutes, or until squash is fork-tender. Puree the soup, either in the pan with an immersion blender or in a standing blender (return to the saucepan if you use the latter). Stir in 1 cup of the light cream and Tabasco; adjust seasonings as needed. Add more cream as needed to taste (Use all 2 cups for a creamier soup). Heat the soup, then ladle into bowls. Recipe reprinted with permission from Sally Clayton and Lee Clayton Roper’s A Well-Seasoned Kitchen (Denver, Co., 2009).