Tomatoe Bisque Soup

• 3 lbs ripe red tomatoes peeled, seeded and chopped
• 1 medium white onion finely chopped
• 1 can chopped mild green chilies
• 1 tsp basil
• 1 tbs parsley
• 1 pt half and half
• 1 qt milk
• 3 tbs butter
• 3 tbs flour
• salt to taste
• 1/2 tsp course black pepper

1. Scald and peel tomatoes,
2. 2. remove seeds
3. 3. chop tomatoes and place in large heavy pan
4. 4. chop onion and add to tomatoes
5. 5. add basil and parsley, salt and pepper and chillies
6. 6. cook until onions are soft and tomatoes are done. Use low heat to draw the juices out of the tomatoes
7. 7. In separate pan melt butter and carefully add flour to make a rou add half and half and milk. Bring just to a simmer (DO NOT BOIL) Cook gently until it begins to thicken slightly. Slowly add milk mixture to tomatoes stirring constantly. Cook gently for about five to ten minutes. Serve with buttered croutons. Simply delicious.

red tomatoes, white onion, green chilies, basil, parsley, milk, butter, flour, salt, black pepper

Taken from www.epicurious.com/recipes/member/views/tomatoe-bisque-soup-50039926 (may not work)