Tomato Bisque

Serves 6-8

1 tablespoon unsalted butter
1 medium sweet onion, coarsely chopped
2 pounds ripe tomatoes, peeled and chopped*
1 bay leaf
1 tablespoon brown sugar
2 whole cloves
1 teaspoon salt
14 teaspoon black pepper
2 teaspoon finely chopped fresh basil (1 teaspoon dried basil)
2 cups light cream (Half n Half, I like to use the fat-free one)
1 cup milk
Sour cream (or plain yogurt) 
Croutons (optional)
Chives

Heat the butter in a large heavy stockpot and saute the onion until tender. Add tomatoes, bay leaf, brown sugar, cloves, salt,  pepper and basil. Simmer, stirring occasionally until the tomatoes are thoroughly cooked, about  25 minutes. Remove the bay leaf and cloves then transfer the mixture to a blender. Puree. Return to a heavy pot then add the cream and milk. Stir, stir, stir. Heat but do not boil! Serve topped with a dollop of sour cream or plain yogurt, croutons and chive.

* You can substitute 2 (14-ounce) cans peeled and diced tomatoes for the fresh tomatoes...tastes great either way!

This recipe is shared January 16-20, 2012.
on NewsTALK 94.3 FM, AM 570 WKYX, AM 1560 WPAD,
AM 1450 WDXR, and AM 1320 WNGO.
Ro's recipes are sponsored by SuperValu Foods
on Jackson Street and on Lone Oak Road in Paducah, KY.
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