Tomato Bisque

• 3 (14.5-oz.) cans good-quality diced tomatoes
• 2 large onions, diced (about 2 cups)
• 2 garlic cloves, minced
• 2 bay leaves
• 4 tablespoons tomato paste
• 3 tablespoons fresh brewed coffee
• 1 tablespoon jarred beef soup base
• 1 teaspoon jarred chicken soup base
• 2 fresh flat-leaf parsley sprigs
• 1 1/2 teaspoons dried thyme
• 1/2 cup heavy cream
• 2 teaspoons fresh lemon juice
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• Garnishes: whipped cream, golden caviar, fresh parsley or chive sprigs

1. Bring first 10 ingredients and 5 cups water to a boil in a large stockpot over high heat. Reduce heat to medium-high; simmer, stirring occasionally, 20 minutes or until reduced by one-fourth. Cool 15 minutes.
2. Process with a handheld blender until smooth. Stir in cream and next 3 ingredients. Garnish as desired. Serve immediately.
3. Refrigerate in an airtight container up to 4 days, or freeze up to 8 weeks. Reheat over medium heat until soup simmers. (Do not boil.)

tomatoes, onions, garlic, bay leaves, tomato paste, fresh brewed coffee, beef soup base, chicken soup base, parsley, thyme, heavy cream, lemon juice, kosher salt, black pepper, whipped cream

Taken from www.myrecipes.com/recipe/tomato-bisque (may not work)