Tomato Bisque

By randiboyle

Ingredients

• 1/2C.1/2 C. onion, diced
• 1/2C.1/2 C. unsalted butter
• 22 garlic cloves, minced
• 1/2tsp.1/2 tsp. dill weed
• 1tsp.1 tsp. oregano
• 1tsp.1 tsp. basil
• 5C.5 C. diced tomatoes (drained)
• 6oz.6 oz. tomato paste
• 4C.4 C. chicken broth
• 2Tbsp.2 Tbsp. flour
• 2tsp.2 tsp. salt
• 1/2tsp.1/2 tsp. white pepper
• 4tsp.4 tsp. honey
• 1 1/4C.1 1/4 C. heavy cream
• 2/3C.2/3 C. half & half

Details

Adapted from google.com

Preparation

Step 1

In large pot melt 6 tbsp. butter. Sautee onions, garlic and herbs on medium low for 5 minutes or until onions are translucent. Add tomatoes, tomato paste and chicken broth, heat to simmer. Make a roux, in a separate pot, with flour and remaining 2 Tbsp. butter. Whisk constantly over medium heat for 3 minutes. Add roux to stock. Whisk to blend. Add salt and pepper. Bring to a boil to thicken, stirring occasionally. Reduce heat, simmer uncovered for 15 minutes. Add honey, cream and half and half. Puree in food processor.