Creamy Tomato Bisque

• butter↗3 tablespoons
• medium onion, sliced↗1
• garlic clove, minced↗1
• large tomatoes or (28 ounce) can Italian tomatoes↗1
• fresh basil, chopped↗1 tablespoon
• dry mustard1⁄4 teaspoon
• salt↗1⁄4 teaspoon
• pepper↗1⁄8 teaspoon
• tomato paste↗1⁄4 cup
• flour↗1⁄4 cup
• chicken broth↗2 cups
• light cream↗1 -2 cup
• sherry wine↗2 -4 tablespoons

Step-by-step instructions

1. 1

   In a deep saucepan, melt butter and saute onion and garlic until golden. Slice tomatoes (if using canned tomatoes, drain first) and add with dry mustard, salt, and pepper. Simmer, uncovered, 8 - 10 minutes.

2. 2

   Stir in tomato paste. (If tomatoes are not full-flavored, you may wish to add more paste.) Add flour and chicken broth, then bring to a boil, stirring constantly. Puree in a blender, then strain to remove seeds and skins. Add 1 - 2 cups light cream.

3. 3

   Reheat to serve, but do not boil. add sherry to taste. This soup keeps well and may be frozen.