*  Exported from  MasterCook  *

                              Tomato Bisque

Recipe By     : Donna St. George - NY Times  -8-20-97
Serving Size  : 4    Preparation Time :0:45
Categories    : Soups                            Tomatoes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tb            Butter
   1      md            Onion -- chopped
   1                    Celery rib -- finely chopped
   1      cl            Garlic -- minced
   2      lb            Ripe tomatoes -- peeled, coarsely chopped
   5                    Fresh basil leaves -- torn into pieces
   1                    Fresh thyme sprig -OR-
     1/2  ts            Dried thyme
   1      ts            Dried oregano
   1      ts            Salt
   2      tb            Dry red wine
                        Freshly ground black pepper -- to taste
   1      c             Light cream
   2      ts            Cheddar cheese -- finely gratedj
                        Croutons -- for garnish

In a medium (4 qt) soup pot, melt the butter over low heat. Add the
onion, celery, and garlic. Saute until tender, about 10 minutes. Do
not allow to brown.

Add the tomatoes, basil, thyme, oregano, salt, wine, and pepper.
Simmer for 20 minutes.

Puree the mixture in batches in a blender or food processor. Return
to pot, and add the light cream. Reheat, but do not boil. To serve,
top with a sprinkling of cheddar cheese and croutons.

Per serving: 335 calories, 30 g fat, 5 g protein, 15 g carbs


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