Creamy Tomato Basil Bisque

This is a great way to use up your ripe summer tomatoes!

10-12 super-squishy-ripe tomatoes--

Yielding 4 cups peeled, seeded, & coarsely chopped

--Reserve at least 1/2 cup of the juice by straining the seed pulp

--Reserve 1 cup of the ripest raw tomato pieces, finely diced

2 cups chicken stock

olive oil

1 medium sweet yellow onion, coarsely chopped

1 tbsp. dried basil

1 tbsp. minced garlic

½ cup butter

½ cup white flour

2 cups skim milk (or plain rice milk)

1 cup half & half

1 tsp. chili powder

1 tsp. paprika

sea salt to taste

Bring chicken stock to boil in a large pot. Add chopped tomatoes, except the reserved portion, to the stock and keep at a rolling boil. Salt to taste. Note: Try really hard not to let any seeds get into your soup; they get really tough!

Coat a nonstick skillet with about 1/4 cup of olive oil and add onion. Cook on medium high heat until onion begins to sweat. Add the garlic and basil. Continue to saute until onion is lightly caramelized, then add tomato juice. Reduce heat and continue cooking, stirring frequently, until juice has turned orange and the mixture is reduced to a sauce-like consistency. Add entire mixture to the boiling stock. Scrape skillet clean with a rubber spatula.  Reduce the heat on the stock slightly and continue to simmer until the liquid is reduced by about 1/3, then remove from heat.

Place skillet on medium heat and melt butter. When butter begins to bubble, gradually whisk in the flour and cook 1-2 minutes, stirring constantly. Whisk in the milk, allow it to heat and thicken slightly, then add the half & half.  Heat until mixture thickens and begins to bubble slightly, then remove from heat. Important: Don't bring to a full boil or allow to overheat or mixture will "break" and become runny. It will thicken even more as it cools… you want it as thick as possible.  Add chili powder and paprika; salt to taste.

Place stock & tomato mixture in food processor and puree until completely smooth. (A Cuisinart-type food processor is ideal; a blender would work but it's a lot more dangerous. If you decide to use a blender, make sure you quickly vent your steam before starting the motor, and then stand back!  Place a rag over the top to protect yourself from steam and spatter.) You will probably have to puree in two batches to avoid overfilling your machine.

In your serving dish, combine your pureed mixture with the creamy mixture. Fold in the reserved raw tomato and serve.  Excellent with fresh bread!  Serves 4-6.