Soup season is going strong. A hot bowl of creamy tomato bisque is comforting on a chilly fall day.

INGREDIENTS:

1 ½ Lb. ripe fresh tomato washed and cut

1 medium shallot diced

3-½ cups vegetables stock

1 clove garlic crushed

2 cups whole milk

2 tablespoon of olive oil

1-tablespoon sugar

3 basil leaves

Salt and freshly ground pepper taste

STEPS:

Heat the oil in large saucepan over medium heat, add the diced shallots and crushed garlic and cook for about 3 to 4 minutes or until the shallots are translucent. Add the tomato, the stock, salt, pepper, sugar and basil.

Cover the saucepan and bring to a boil. Then reduce the heat to low and let simmer for about 20 minutes. 

In a blender, purée the soup in small batches until getting a smooth texture, then pass through a fine sieve.

Return to the saucepan, whisk in the milk and check the seasoning. 

Serve hot or cold and garnish with basil leaves.