Tomato Basil Garlic Bisque

Amount

Measure

Ingredient -- Preparation Method

3

tablespoons

butter

2

tablespoons

olive oil

1

large

onion

1 1/2

tablespoons

dried basil or if fresh is used, add more

4

cups

chicken broth

1

cup

flour

2

cups

Italian plum tomatoes


or


1

2 pound

can whole peeled or fresh tomatoes

2

tablespoons

tomato paste

Pinch to 1/2

teaspoon

thyme leaves



salt



pepper

 

Saute until onions are wilted but not brown
in olive oil and butter. Add garlic and saute until tender. Do not
brown or burn garlic or butter. Add seasonings and all tomatoes and
most of chicken broth saving about 1/2 cup to make a roux with the
flour to be added near end of cooking. Simmer for 20 minutes. Make a
roux with reserved chicken broth, add to thicken. Then puree in
blender. Cook 15 minutes longer. Serve with French bread or as
topping for stuffed cabbage or bell peppers.