Recipe for cooking fresh tomato bisque

Soups for Salads :: Chowders and Bisques

Fresh Tomato Bisque

2 lb. ripe tomatoes (about 6)
1 onion, sliced thin
1 Tbsp. butter
1 bay leaf
1 Tbsp. brown sugar
2 whole cloves
1 tsp. salt
1/2 tsp. black pepper
1 tsp. chopped fresh basil
1 pint light cream
1 C. milk
6 lrg. toasted butter croutons
2 Tbsp. chopped chives

Skin and seed the tomatoes. Saut onion in butter and add tomatoes chopped. Add bay leaf, sugar, cloves, salt, pepper and basil. Simmer, stirring occasionally, until tomatoes are thoroughly cooked, about 25 min.

Remove bay leaf and cloves and transfer mixture to blender to pure (or strain through a coarse sieve). Add cream and milk and heat through. Serve topped with toasted butter croutons.