Tomato Bisque

* Exported from MasterCook *

Tomato Bisque

Recipe By : Donna St. George - NY Times -8-20-97
Serving Size : 4 Preparation Time :0:45
Categories : Soups Tomatoes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons butter
1 medium onion -- chopped
1 stalk celery, -- finely chopped
1 clove garlic -- minced
2 pounds ripe tomatoes, peeled -- coarsely chopped
5 leaves fresh basil -- torn into pieces
1 sprig fresh thyme, or 1/2 teaspoon dried
1 teaspoon dried oregano
1 teaspoon salt
2 tablespoons dry red wine
freshly ground black pepper -- to taste
1 cup light cream
2 teaspoons cheddar cheese -- finely gratedj
Croutons for garnish

1. In a medium (4 quart) soup pot, melt the butter over low heat. Add the onion
, celery and garlic. Saute until tender, about 10 minutes. Do not allow to brow
n.

2. Add the tomatoes, basil, thyme, oregano, salt, wine and pepper. Simmer for 2
0 minutes.

3. Puree the mixture in batches in a blender or food processor. Return to pot,
and add the light cream. Reheat, but do not boil. To serve, top with a sprinkli
ng of cheddar cheese and croutons.

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NOTES : 335 calories, 30 grams fat, 5 grams protein, 15 grams carbohydrate
Nutr. Assoc. : 0 0 2516 0 1514 0 3413 0 0 0 0 0 0 0