Two Tomato Soup recipes

Roasted Tomato Soup

6C cherry tomatoes

3Tbsp olive oil

1 tsp salt (needs more than this)

1/2 tsp pepper

2 Tbsp butter

2 cloves garlic, minced

1C chopped onion

28oz diced tomatoes

4C chicken broth

1/2 tsp thyme

1C heavy cream

Heat oven to 400. On baking sheet combine cherry tomatoes, 2Tbsp olive oil and S/P. Toss to coat evenly, spread in single layer. Raost until shriveled with brown spots - about 35-40 minutes.

In large pot, heat butter and remaining oil. Add garlic and onion - saute until soft - about 6 minutes. Add canned tomatoes, broth, thyme and roasted tomatoes (including any liquid on baking sheet). Bring to boil and reduce heat and simmer 40 minutes.

Use food processor, puree soup until smooth. Return to pot and stir in cream. Without letting it boil, warm on medium, stirring often, until steaming. Add more salt and pepper.

Creamy Tomato Bisque

2C water

14oz whole, peeled tomatoes

1/2C chopped celery

2Tbsp chopped onion

5tsp chicken bouillon

2 medium fresh tomatoes - diced

1/4C butter

3Tbsp flour

2C half-half

1Tbsp sugar

In large pot, combine water, whole tomatoes, celery, onion and bouillon. Cover and simmer 20 minutes. Puree mixture. Cook fresh tomatoes in butter for 5 minutes. Puree these or leave chunky. Melt remaining butter and stir in flour. Add cream, over low heat - cook and stir until thickened. Add all tomato mixtures and sugar. Heat through - DO NOT boil.