Tomato and Basil Bisque (soup)

Tomato and Basil Bisque (soup):

 3/4 sweet yellow onion, chopped
4 carrots chopped
3 big red tomatoes seeded and chopped
2 big cans tomato sauce (or tomatoe puree)
1 1/2 tbsp tomato paste
1 cup chicken stalk
1 cup heavy whipping creme
½ cup carrot juice
1/3 cup softened creme cheese
1 tbsp olive oil
8 fresh basil leaves finely chopped
2 garlic cloves finely chopped
1 ½ tbsp dried red pepper flakes
1 tsp dried thyme
1 tsp dried basil
1 tsp dried oregano
2 tbsp of butter
2 tsp brown sugar

Sauté the onion, carrots and garlic with the red pepper flakes and dried herbs (basil, oregano, thyme) in the butter and olive oil. This should take about 10 minutes or until the onions are transparent and the carrots have softened. Pour the mixture into a food processor (or a blender) with the chopped red tomatoes. Mix until they are slightly pureed (not too smooth, you do want some texture).

In a large pot heat the chicken stock (add more if needed), carrot juice, tomato sauce and tomato paste on medium-low heat for about 10-15 minutes. Add the pureed vegetables and herbs to the soup and stir. Bring to a boil and simmer on a low heat for about 20 minutes. After 20 minutes stir in the heavy whipping creme, softened crème cheese (creme cheese is optional helps to make the soup a little thicker), finely chopped fresh basil and sugar. Continue to simmer on a low heat for another 10-15 minutes then it's ready to serve.

Really good with grilled cheese sandwiches.