Tomato Bisque
2 tablespoons butter
1 medium Vidalia onion, chopped
2 large carrots, chopped
1 celery stalk, chopped small
4 cloves garlic, minced
4 cups fresh Roma tomatoes, peeled
4 cups chicken broth
3 or 4 sprigs fresh parsley
5-10 fresh basil leaves
2 bay leaves
1/2 cup heavy whipping cream
Sea salt and white pepper to taste
Grated Parmesan cheese for servin

  • Melt butter in a large soup pot over medium heat. 
  • Add chopped onions, carrots, celery and garlic.
  • Cook stirring often until soft, about 8-10 minutes.
  • Add chicken broth and tomatoes, stirring well.
  • Tie herbs together in cheesecloth and drop into the soup. This makes it easy to remove later.
  • Season with sea salt and white pepper to taste.
  • Reduce heat to low and simmer covered for 30 minutes.
  • Remove herbs and discard.
  • Add whipping cream and blend until smooth.
  • Ladle into bowls and top with freshly grated cheese and fresh basil.

6 slices thick sourdough bread
butter, melted, enough to coat bread
½ cup Fontina Cheese
½ cup grated Parmesan Cheese

  • Preheat oven to 350 degrees. 
  • Place bread slices on oven rack and bake until dry and golden. 
  • Melt butter in flat bowl. 
  • Combine cheeses in flat bowl. 
  • Dip first in butter and the cheese mixture. 
  • Bake on cookie sheet 8-10 minutes until cheese is bubbly and melted. 
  • Float croutons on top of soup bowls just before serving.

    Pairs really well with Tuna Melts.