Tomato Basil Bisque

Serves 6

1 tablespoon butter
3/4 cup chopped sweet onion
1 pounds ripe fresh tomatoes, peeled & chopped 
            or 2 (14-ounce) cans whole peeled or diced tomatoes
1 bay leaf
1 tablespoon light brown sugar
2 whole cloves
1/2 teaspoon salt
1/2 teaspoon garlic salt
1/4 teaspoon ground black pepper
1 tablespoon finely chopped fresh basil
            or 1 teaspoon dried basil leaves
2 cups Half 'n Half
1 cup 2% or whole milk
Sour cream
Sprigs of fresh basil (or chives)
Croutons 

Heat the butter in a large heavy stockpot and saute the onion, until tender. Add tomatoes, bay leaf, brown sugar, cloces, salt, garlic salt, pepper and basil. Simmer, stirring occasionally until the tomatoes are thoroughly cooked, about 25 minutes. Remove the bay leaf and cloves. Transfer the mixture to a blender. Puree. Return to a heavy pot and slowly add the cream and milk. Stir, stir, stir. Heat to simmer but do not let it come to a full boil. Serve with a dollop of sour cream and sprig of fresh basil. Croutons are also good to sink in or float on top. 

You may have to divide the mixture that you puree into two batches depending on the size of your blender.

This is a very tasty soup/bisque to serve during this cold winter weather. It can be made ahead of time and refrigerated for a couple of days and warmed up as needed. I like to add a few boiled shrimp to make this an extra special treat!  

This recipe is shared with listeners the week of: 
January 28 - February 1, 2013
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 Lone Oak Road in Paducah, KY.
Check out more recipes online at: www.supervalupaducah.com.