Bel's Tomato Bisque
  • 2 Tablespoons butter or oil
  • 2 onions, chopped
  • 1 clove garlic, minced
  • 1 15-oz. can whole tomatoes
  • 2 cups vegetable stock (chicken stock is also excellent, and more traditional)
  • 1/4 cup uncooked rice
  • salt and pepper
  • 1 Tablespoons chopped basil (or 1 tsp pesto)
  • 1/4 tsp dried thyme
  • 2 cups half-and-half (or 1 cup milk mixed with 1 cup heavy cream)
  • several dashes of tabasco or other hot pepper sauce
  • Garnish: thinly sliced basil leaves or minced parsley
  1. Melt butter in a large saucepan and stir in the onions and garlic.
  2. Saute until soft and golden over medium-low heat.
  3. Pour in the entire can of tomatoes, stock, rice, salt, pepper, basil, and thyme. Bring to a boil, then reduce heat, partially cover, and simmer for about 30-35 minutes.
  4. Puree the soup in a blender, solids first, then pour back into the saucepan.
  5. Stir in the half-and-half, splash in the hot pepper sauce, and taste for seasoning.
  6. Heat the soup just to a boil, then ladle into bowls.
  7. Garnish with sliced basil leaves or minced parsley.