Tomato Bisque- More Winter Soup Favorites

This is my favorite tomato soup recipe by far! I have made it since college, and it always turns out well every time! For sake of experimentation, I have tried several other recipes, but nothing ever comes out and tastes as good as this one. The true beauty of this recipe is that it can be made with ingredients found in your pantry.

I always serve this soup with a French herb bread made in my bread machine. I will post the recipe soon.

Tomato Bisque
Adapted from Necessities and Temptations

1/4 cup butter
1/2 cup minced onion
1/2 cup all-purpose flour
1 1/2 cups milk
1 cup chicken stock
2 14 1/2-ounce cans Italian plum tomatoes, reserve juice
1 tablespoon honey
2 tablespoons minced parsley
1 teaspoon dill weed
1/4 teaspoon basil
1 teaspoon marjoram
1 whole bay leaf
Salt and pepper to taste

1. Melt butter in pan. Add onions and saute until transparent.
2. Lower heat. Add flour and cook, stirring constantly. Add milk and chicken stock. Whisk until smooth and thick.
3. Puree tomatoes in blender. I use an immersion blender, and puree in the stock pot/dutch oven, leaving some small chunks.
4. Add puree, including juice, to flour mixture. Add remaining ingredients. Simmer 45 minutes, stirring frequently.
5. Remove bay leaf and serve. Serve with cracked pepper and parmesan. (Serves 6)

Variations: (1) Serve with a pasta dish. (2) Buy a loaf of Frenchbread. Cut and toast with butter. Serve as large croutons with soup. (3) Use slices of French bread and cheese slices to create grill
cheese. Serve grill cheese with soup.