Tomato Bisque

Ingredients

4 lbs vine-ripened tomatoes, seeded
3 T butter, unsalted
1 onion, chopped
2 T flour
4 cups chicken stock
2 T brown sugar
1 cup heavy cream 1/2 cup heavy cream
1 T cloves, ground
1 T oregano
1 T thyme
3 T pepper
1 T olive oil
salt to taste

Directions

1. Preheat your oven to 350°F. Seed and halve the tomatoes and place into a high-walled pan. Drizzle with olive oil, pepper, oregano, and thyme and roast for about 30 minutes.
2. While the tomatoes are roasting, melt the butter in a large saucepan. Chop the onions and cook in the butter until tender (5 to 7 minutes). Add in the flour until a foamy paste forms.
3. Add in chicken stock and bring to a boil. Mix in tomatoes, cloves, and brown sugar. Lower the heat and let the soup simmer for 30 minutes, uncovered.
4. Using a food processor, puree the tomatoes separately (batches are okay) and then blend with the broth.
5. Transfer back to the saucepan and add the cream. Heat up to slightly less than boiling and let the soup thicken for ~10 minutes. Add salt and pepper to taste and serve.