Renee's Recipes from
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Fresh Tomato Celebration Bisque

2 tablespoons olive oil
1 small onion, diced
2 pounds plum tomatoes, cored, coarsely chopped (about 6 cups)
1/3 cup white wine
8 whole cloves - tied into a small square of cheese cloth
2 small bay leaves
1/4 cup chopped fresh basil, plus four whole basil leaves for garnish
1 1/2 tablespoons brown sugar
1 cup whole milk
salt and fresh black pepper to taste

In a large saucepan, heat oil, add onion and sauté until softened. Add tomatoes, wine, cloves, bay leaves and chopped basil. Bring to a boil, reduce heat, then cover and simmer 25 minutes. Remove cloves and bay leaves. Put 2 or 3 cloves back into soup. Puree mixture in blender. Return mixture to pan, and add brown sugar, stirring until dissolved. Add milk, and season with salt and fresh ground pepper to taste. Heat and bring to simmer. Remove from heat and serve, garnishing each bowl with a fresh basil leaf.  Serves 4

Find more great garden-inspired recipes in
 Renee's Cookbooks:

Recipes from a Kitchen Garden
More Recipes from a Kitchen Garden

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