Don't Feed the Bears

We got a significant snowstorm on Thursday, then Friday was clear and cold. I could have wished for a few more weeks of mild autumn weather, but it feels as though winter isn’t far away. Here’s a good recipe to make use of the last of the garden tomatoes.

Tomato Basil Bisque

A dozen Roma tomatoes

4 cans Campbell’s tomato soup

2 cups chicken broth

1 cup beef broth

A big handful of fresh basil leaves

1 cup sugar

2 cups cream

Spread tomatoes on a baking sheet and roast at 350 F until their skins begin to turn black. Stir tomato soup and broths together in a large pot. Puree tomatoes and basil in blender until smooth and add to pot. Stir in sugar and cream and heat through. Serve hot, garnished with a dollop of sour cream.