Rebekah’s Tomato Basil Bisque

 2 medium carrots – peeled and chopped

1 medium onion – chopped

2 cans (28 oz.) whole peeled plum tomatoes – drained

2 cups chicken stock

2 teaspoons sugar

1 tablespoon dried basil

1 ½ cups heavy cream

olive oil/butter

salt and pepper

1) Coat stock pot with olive oil or butter and saute carrot and onion at medium-high heat until very tender and caramelized. Salt lightly.

2) Add tomatoes, chicken stock, sugar, and basil. 

3) Bring to a boil.

4) Turn down and let simmer.  The longer the better, but I usually leave it for at least 30 minutes.  As the water evaporates, the flavor increases.

5) Use emulsifier or food processor to blend the soup.

6) Mix in cream last.

7) At this point I taste the soup and decide how much salt and pepper it needs. 

Variations: pinch red chili flakes for spice, chopped red bell pepper, crumbled blue cheese melted in at the end, reduce or omit heavy cream for a lighter soup, or toast some bread in olive oil and top with crunchy homemade croutons.

Bon Appetit!