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Saks Fifth Avenue Tomato-Basil Bisque

ready in:
  1-2 hrs
Rating: 4/5

4 reviews


3 tablespoons butter
1 large yellow onion
1/2 rib celery
3 tablespoons flour
1 tablespoon minced garlic
2 cans (16 ounce size) diced tomatoes
2 tablespoons chopped fresh basil
2 cans (16 ounce size) tomato puree
1 can (16 ounce size) beef stock
1/2 cup heavy whipping cream
1 bay leaf
salt and pepper, to taste


Heat butter in a large stockpot. Dice onion and celery and add to pot. Saute until the onion is transparent. Sprinkle flour over onions one tablespoon at a time, stirring in each one thoroughly with a large spoon until paste forms. Add garlic, diced tomatoes and basil, and stir. Stir in tomato puree and beef stock slowly, then whipping cream. The soup should be a rose color. Add bay leaf and simmer on low for about an hour. Remove bay leaf before serving. Season to taste with salt and pepper.

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182 calories, 10 grams fat, 21 grams carbohydrates, 4 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

  1. Guest at

    REVIEW: 4 star recipe rating

    I thought this was a great, easy recipe. I did a few things differently based on my available produce. First, I didn't have cans of anything and I don't like to dice so I quartered everything and threw it in my pot! and I didn't have celery, but I had carrots so I put some of those in. I used EVOO instead of butter; simmered everything in the beef broth for an hour (after browning in the EVOO); then pureed in the blender and added half and half. Seasoned as necessary and added some basil on top - delish! Thank you!

  2. Guest at

    REVIEW: 4 star recipe rating

    Couple of things...first, this is a great recipe, but most of the can sizes for diced and pureed tomatoes in the stores I shop in are either 14 and a half ounces or 29 oz by weight for the larger cans, and the beef broth is 12 oz, not 16 as called for in the recipe. Not to comes out fantastic using the cans as they are. I would recommend adding a bit more basil's there, but very subtle, and with these quantities of other ingredients, another half or full tablespoon would bring it out more in the dish. I simmered for 30 minutes to bring out the oils in the garlic and basil, then pureed the entire batch hot, then simmered for the remaining 30. Top with fresh parmesan regganio...mmmmmmmm good!

  3. Guest at

    REVIEW: 5 star recipe rating

    This is scrumptious with a cheese sandwich. It makes a ton (for a single gal), but it freezes beautifully.

  4. Guest at

    REVIEW: 5 star recipe rating

    Perfect. Easy to make, really only takes about 30 minues. I add alittle red pepper flakes to give it some spice. You also don't need to add the cerlery if you don't have it. It still taste great!

Made with butter, onion, celery, flour, garlic, tomatoes, fresh basil, tomato puree, beef stock, heavy whipping cream, bay leaf, salt and pepper |

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