Tomato Basil Bisque

Ingredients:
2 Tablespoons Extra Virgin Olive Oil
2 Tablespoons Unsalted Butter
1/2 teaspoon red pepper flakes
1 medium yellow onion, diced
4-6 cloves garlic, minced
3 bay leaves
2 teaspoons thyme, optional
1 Tablespoon basil
One 28 oz. can fire roasted diced tomatoes *
One 28 oz. can fire roasted puréed tomatoes *
3 Tablespoons organic tomato paste
1 teaspoons sugar (optional)
1/2 cup Parmigiano-Reggiano Cheese
1 cup heavy cream or half-and-half

Directions:
Heat oil and butter in a large saucepan over medium heat. Add red pepper flakes. Cook for about 30 seconds. Add onion and garlic. Cook for 5 minutes, or until onions are translucent. Add bay leaves, thyme and basil. Stir. Add tomatoes, tomato paste, sugar and cheese. Stir. Cover and simmer for 10 minutes. Remove bay leaves. Purée about half the soup in a blender, or use a hand held stick blender. Return to saucepan and stir in cream. Season with salt and pepper.

* Instead of roasted diced/pureed tomatoes, you can use 2- 28 oz. cans of whole, peeled plum tomatoes with basil (I like the Trader Joe’s brand). It’s still delicious.