Tomato Bisque (v)

Ingredients

• 2 lb ripe tomatoes or 2 28-oz cans San Marzano tomatoes
• 1 medium onion, sliced thin
• 1 tbs butter
• 1 bay leaf
• 1 heaping tbs brown sugar
• 2 whole cloves
• 1 tsp salt
• ½ tsp black pepper
• 2 tsp finely chopped fresh basil
• 1 pint light cream
• 1 C milk
• 6 large croutons
• 2 tbs chopped chives

Directions

1. Prep Tomatoes: Skin and seed the tomatoes, then chop.
2. Sauté: Cook onion in butter until softened. Add tomatoes and stir to combine.
3. Simmer: Add bay leaf, sugar, cloves, salt, pepper, and basil. Simmer, stirring occasionally, until tomatoes are fully cooked, about 25 minutes.
4. Purée: Remove bay leaf and cloves. Transfer mixture to a blender and purée smooth, or strain through a coarse sieve.
5. Finish: Stir in cream and milk and heat through gently.
6. Serve: Top with toasted buttered croutons and sprinkle with chopped chives.

Chef's Notes

• This is a vegetarian recipe, and vegan if the cream is omitted

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