Tomato Bisque

Tasty tomato soup recipe that Dee and I collected from a cooking course that we took in Cincinnati. 

ingredients 

2 cans (28 oz ea) diced tomatoes in juice
2 cans (6 oz ea) tomato juice
1/2 cup fresh basil, chopped
1 medium onion, diced
4 cloves of garlic, minced
1/2 quart of heavy cream
Salt & pepper to taste
3 tablespoons of olive oil
Roux to thicken
** You can experiment with this recipe by adding sugar ‘to taste’ as well.

preparation

1. In a heavy bottomed soup pot, add oil and saute onions & garlic on medium heat until translucent
2. Add tomato & juice, let cook for 15 minutes
3. Add cream, basil & roux — cook until roux is cooked out, about 15 minutes
4. Puree in blender or food processor & strain
5. Season with salt & pepper
6. Serve with rosemary croutons & parmesan cheese 

serving size

1 pot