Creamy Tomato Bisque

Oh my goodness, has it really been nearly a month since my last recipe? Oh this just won't do! Here's tonight's dinner - Creamy Tomato Bisque. I love it served with a salad and French Bread, but if you need to serve more people, use it as a sauce on Pasta! I actually got this recipe from my friend Karol. She thought of it when we shared our dinner at Palermo, Elk Grove's best Italian Ristorante! I made a few adjustments, mostly due to not shopping in advance!

Ingredients:

• ½ cup chopped onions (chop them as small as possible! A pampered Chef food chopper works wonders!)
• 3/4 cup unsalted (I used salted) butter
• pinch dill seed
• dash dill weed
• 1 tsp. oregano
• 1 tsp. basil
• 1 28-ounce can crushed tomatoes (add an extra can of tomatoes if tripling recipe)
• 2 cups chicken broth
• 4 Tbsp. flour
• 2 tsp. salt
• pinch white pepper
• ¼ cup chopped fresh parsley (I used some fresh, some dried)
• 2 Tbsp. honey
• 2 cups heavy cream
• 1 cup half and half
• 1/2 cup gorgonzola or parmesean cheese

Directions:
If you have a food processor - get it out. You'll need it to puree the soup. If you DON'T have a food processor, I advise chopping the onions to smithereens before cooking, and combining all other veggies and herbs in a blender before they go in the soup pot.

In a large pot, saute onions in 6 Tbsp. butter along with dill seed, dill weed, and herbs for 5 minutes, or until onions are translucent. Add tomatoes and chicken broth and heat.

Make a roux (thickening paste) by blending 4 Tbsp. butter and 4 Tbsp. flour, whisking constantly over medium heat for 3 minutes, without browning. Add roux to soup and whisk to blend. Add salt and pepper. Bring to a boil, stirring occasionally, Reduce heat and simmer 15 minutes. Add chopped parsley, honey, cream, half and half and cheese. Remove from heat and puree. Strain. (I just poured it through a wire strainer). Reheat to serve. Since this soup is thin, it is best served in a mug. Dip Fresh warm french bread in it if you like!