Tomato Basil Bisque Soup

I admit it, I am a soup junkie!  I love soup....love them in the winter, love them in the summer, love them anytime!  I enjoy creating new soup recipes.  This has become one of my favorites.  It has just a little kick to it, but the most fabulous flavor.  When I make this soup, I make home croutons to go along with it.  (See previous recipe on blog). 

Tomato Basil Bisque Soup

1 can petite tomatoes
1 can Rotel tomatoes with green chilies
1 can chicken broth
    *if you are making  large batch, you can double and use 2 cans of each above)
1 stalk celery, finely diced
1/2 small white onion, finely diced
1 Tbsp. Basil
2 tsp. real butter
1 tsp. pepper
1 Tbsp. sea salt
1/4 cup evaporated milk

In large pan over medium/high heat, melt butter and add diced celery and onion.  Saute' for about 5 minutes, just to cook the onions a little.  Add the can of chicken broth and seasonings.  Puree the petite tomatoes and the Rotel tomatoes together in a blender or food processor.  *If you prefer your soup a little chunkier, you can just pulse them together quickly, leaving chunks.

Reduce heat to medium and allow soup to simmer, uncovered, for approximately 20 minutes.  Stir occasionally to make sure it does not scorch.  Remove from heat and immediately stir in 1/4 cup of evaporated milk.  This is what makes this soup a bisque instead of just a tomato soup. 

Serve with homemade croutons.

Enjoy!