Tomato Bisque

A wonderful, refreshing way to use extra tomatoes from your garden.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 3  tablespoons butter
• 1  medium onion, chopped
• 1  stalk celery, finely chopped
• 1  garlic clove, minced
• 2  lbs  ripe tomatoes, peeled, coarsely chopped
• 5  fresh basil leaves, torn into pieces
• 1  sprig fresh thyme or 1⁄2 teaspoon dried thyme
• 1  teaspoon dried oregano
• 1  teaspoon salt
• 2  tablespoons dry red wine
•  black pepper, to taste
• 1  cup  light cream
• 2  teaspoons cheddar cheese, finely grated for garnish
•  crouton (to garnish)

Directions

1. In a medium soup pot, melt the butter over low heat. Add the onion, celery and garlic. Saute until tender, about 10 minutes. Do not allow to brown.
2. Add the tomatoes, basil, thyme, oregano, salt, wine and pepper. Simmer for 20 minutes.
3. Puree the mixture in batches in a blender or food processor. Return to the pot and add the light cream. Reheat but DO NOT BOIL. To serve top with a sprinkling of cheddar cheese and croutons.