Tomato Basil Bisque

this is hollys recipe that i am posting.

ive made it a couple times after having it at her house one night.

its my fav.

i made it again this last week and am still obsessed.

and of course you have to eat it will grilled cheese.

i prefer pepper jack grilled cheese.

mmmmmm... 

butter or olive oil for saute'

1 large sweet onion, diced

2 stalks celery

2 carrots

3 tbsp butter

3 tbsp flour

1 tbsp fresh basil or 1 tsp dried

1 tbsp minced garlic

2 15 oz cans tomato sauce

2 14 oz cans chicken stock

1 tbsp sugar, or to taste

2 14.5 oz cans diced tomatos, chopped

2-3 cups heavy whipping cream

1 bay leaf

salt & pepper to taste

saute' onion, celery, & carrots in butter/olive oil. add garlic & basil, cook till basil is aromatic, just a few minutes. add salt & pepper to vegetables as they saute'.

transfer to stockpot and ass tomato sauce, chicken stock and sugar. cook for about 20 mins on medium heat, stirring often.

make a roux with the butter and flour and add to soup.

puree all the soup in blender till smooth, return to stock pot, add diced tomatoes and heavy whipping cream, bay leaf and more salt and pepper to taste.

simmer on low for about an hour. remove bay leaf before serving.

enjoy!