Tomato Bisque Soup for Two

Tomato Bisque Soup for Two

* 1 tbsp butter
* 2 tbsp olive oil
* 1 medium onion, diced
* 1 carrot, diced
* 2 lbs ripe tomatoes (I used Dry-Farmed Early Girls), roughly chopped
* 1 c. Vegetable Soup Stock
* 2 sprigs fresh marjoram
* 5-6 leaves fresh basil, chopped
* 1/2 - 1 c. heavy cream

1. Heat butter and olive oil over medium heat in a large dutch oven or other heavy pot.
2. Add onion and saute for 1 minute; add carrot, salt & pepper to taste, and saute for
2 minutes more.
3. Add roughly chopped tomatoes (do not seed or peel), crushing lightly between your fingers.
4. Add the stock and herbs; reduce heat to medium. Let simmer for 20-30 minutes,
or until the tomatoes are softened and have released all their juice. Re-season, if necessary.
5. Remove the soup to a strainer or food mill. If using a strainer, allow the solids to drain
for at least 10 minutes, stirring and pressing every couple of minutes.
6. Add the cream to the strained soup, and serve.