Tomato-Basil Bisque--Lisa Bowerman

2 Tablespoons butter
2 medium onions, chopped (about 3 cups)
1-28 oz. can crushed tomatoes (with basil, if possible)
3/4 c. cooking sherry.
6 cups chicken stock
1 T. basil leaves
1 tsp. salt
1/2 tsp. pepper
2 tsp. sugar
1/2 cup butter
1/2 cup plus 2 T. flour
1 Cup whipping cream
1 Cup half and half
4 cups milk (1% or 2%)

Melt butter in 8 qt. soup kettle. add onions and saute until golden, over medium-high heat. Add tomatoes, sherry, and chicken stock.

Next add basil leaves, salt, pepper and sugar. Stir and let simmer for 30-45 minutes. Strain the liquid and put the remaining chunky ingredients through a food processor until smooth, then mix all back together.

Melt butter over high heat in skillet. Add flour and stir constantly with whisk. Let cool till a light caramel color. Whisk the roux into hot soup and stir for a couple of minutes. Remove pot from the heat and slowly whisk in whipping cream, half and half, and milk.
Do not allow to boil or soup will separate.