The soup that will warm your soul

When the leaves begin to turn shades of rust, orange and yellow I get inspired by one simple dish that can always be turned out in a short time in my kitchen.

Tomato Bisque is a perfect combination of local tomatoes, onion, basil and some freshly chopped chives from my herb garden.  And, don’t fret – local tomatoes can still be found at local markets and if you are lucky some growers also grow hydroponic tomatoes.

This is a recipe that will become one of your favorites this fall – I assure you!

Tomato Bisque
1 med onion-thinly sliced
1 tablespoon butter
4 large tomatoes, stewed in Italian seasonings
1 bay leaf
1 heaping tablespoon brown sugar
1 teaspoon dried basil
2 whole cloves
1 teaspoon salt
1/2 teaspoon black pepper
2 cups half-and-half
1 cup milk
2 tablespoons chopped chives
Croutons and Parmesan Cheese for garnish

In heavy saucepan, sauté the onion in butter for 5 minutes.  Add tomato, bay leaf, brown sugar, basil, cloves, salt and pepper. Simmer, stirring occasionally for about 25 minutes.Remove bay leaves and cloves. Puree rest. Strain if you want a very smooth soup. (I like the little pieces of tomato) Add cream, milk and heat well, do not scald.

Serve sprinkle with Parmesan cheese and croutons.

Stewed tomatoes you ask?  Here is a simple way to stew and can your own tomatoes.