Creamy Tomato Bisque

1. 1

   Melt the butter in a large saucepan over medium heat until foamy.

2. 2

   Cook and stir the onion until golden brown, about 10 minutes.

3. 3

   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.

4. 4

   Stir in the half-and-half and basil, and heat on low heat until the soup is hot but not boiling.

5. 5

   Puree until smooth with an immersion blender.

6. 6

   Alternatively, pour the bisque into a blender, filling the pitcher no more than halfway full.

7. 7

   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.

8. 8

   Puree in batches until smooth.

* Per serving · 4 servings · Values may vary.

No additional tips available.