Click HERE to register your comments...or improve the recipe.

Or do you want to take another look at the homepage MENU?

Or do you want to SEARCH for something specific?

Thick, rich, and easy to make--this tomato bisque will stick to your ribs. It's perfect for lunch with a half sandwich--and nice as a substantial first course for dinner. Serve hot to 6 people.

• 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

Melt butter in a large saucepan and stir in the onions and garlic. Saute until soft and golden over medium-low heat. 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.

Puree the soup in a blender, solids first, then pour back into the saucepan. Stir in the half-and-half, splash in the hot pepper sauce, and taste for seasoning. Heat the soup just to a boil, then ladle into bowls. Garnish with sliced basil leaves or minced parsley.