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Author Notes: My garden is full of tomatoes right now so I was looking for a new way to cook them the other day. Since I love Tomato Bisque I decided to try my own hand at it. It was quick, easy, and delish! When all 4 of my kids like a new meal, I know it is a winner! And they could not stop dipping fresh bread into a steaming bowl of this. —Carla
- 8-10 tomatoes, halved
- 1 onion, cut in 4ths
- 1/2 cup heavy cream
- 2 tablespoons olive oil
- 2 teaspoons paprika
- 1 teaspoon cumin
- 3 whole cloves of garlic, peeled
- Salt and Pepper to taste
- Fresh bread or crackers
- 1 jalapeno, small, seeds out
- 2 tablespoons butter
- Add all ingredients, except bread, crackers and butter, to blender or smoothie maker. Mix well, until it is smooth. Pour in stockpot and bring to a boil. Add about 2 tablespoons of butter. When it boils, turn to a simmer and cook about an hour and a half stirring often. Serve with fresh bread or crackers for dipping.
- This recipe was entered in the contest for Your Best Recipe Using Heirloom Tomatoes
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