Tomato Bisque

4 tablespoons butter (we used unsalted)
1 onion, diced
4 cloves garlic
5 tablespoons whole-wheat flour
5 cups veggie or chicken broth (I used veggie because I save scraps and make it)
1 28-ounce can of whole, peeled tomatoes (with liquid) or about 5 – 6 medium-sized fresh tomatoes that have been boiled for 1 minute and then peeled…either way they need to be roughly chopped before using
3 chopped fresh basil sprigs
3 chopped fresh thyme sprigs
1 bay leaf
1 cup heavy cream (or less if desired)
1 teaspoon salt (or more if you are using unsalted homemade broth)
Freshly ground black pepper, to taste

Directions
Heat the butter in a large soup pot over medium-high heat. Add the diced onion until it starts to get soft. Add the garlic and stir for another minute or two. Add the flour and stir vigorously for 2 – 3 minutes making a roux. Pour in the broth and tomatoes and bring to a boil while whisking constantly. Throw in the herbs and simmer on low heat for 30 minutes. Remove the bay leaf and puree the soup either in a blender (in batches) or with a handheld immersion blender. Stir in the desired amount of heavy cream and salt & pepper to taste. Serve warm and freeze the rest.

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