Tomato-basil bisque

contributed by Kim L.

Serves 4

3 tablespoons unsalted butter
8-10 large tomatoes, chopped
1 cup fresh basil leaves, chopped
1 medium onion, diced
1 carrot, chopped
2 celery rib, finely chopped
4 cloves garlic, minced
4 cups chicken broth
3 tablespoons unbleached flour
1 6-ounce can tomato paste
1/2 cup fresh grated Parmesan (plus extra for topping)
2 bay leaves
1/2 cup cream or half & half
salt, sugar and pepper, to taste
butter croutons (for topping)

1. Melt butter in a saucepan over medium heat. Add onion, carrot, celery and garlic. Cook for 4 minutes. 
2. Stir in flour over low heat. Add broth, tomatoes, tomato paste, sugar, bay leaves and basil.
3. Bring to a boil. Turn heat to medium and simmer for at least 30 minutes. Remove bay leaves. 
4. Add Parmesan and simmer for another 10 minutes.
5. With an immersion blender, carefully puree the soup. Stir in cream and season with salt and pepper.
6. Top with croutons or freshly grated parmesan cheese and serve.