Tomato Vegetable Bisque

Chop the following into a 3 quart soup pot:

• 2 Carrots
• several stalks of Celery
• 1 lg. Purple Shallot
• 1 sm. Purple Onion
• 1 med. Cipollini Onion
• 2 tiny Bell Peppers

Sauté in a couple tablespoons of EVOO for just a few minutes, then add the following.  Cover and simmer 20 minutes then uncover and continue to simmer another 10 minutes.

• 1½ cold filtered water
• 3 sprigs Fresh Rosemary
• 1T Roasted Garlic and Herb Seasoning
• 1T Better Than Bouillon - vegetable flavor
• ½t finely ground black and cayenne pepper

Remove the rosemary sprigs, add 28oz. of Crushed-Diced Tomatoes and 1T sugar then blend with an immersion blender.  I didn't use the smaller can of stewed tomatoes.

Simmer another 10 minutes then take off the burner and let cool half an hour. Add 1c Half & Half, Heavy Cream, or Sour Cream and half a bunch of fresh Cilantro Leaves and Genovese Basil and blend again. Heat just until it bubbles then serve. 

Mmmm this is such a good Fall Soup! . .Lin