Tomato Bisque

I have had this recipe in my recipe binder for FOREVER. I finally made it. When it was 85 degrees outside. I love tomato soup and I spend a lot of money on the good kind, and always talked about making it but never did. This was my first attempt and I am in love. This is no campbell's tomato soup. Delicious.

Tomato Bisque

1/2 c. butter

1 large onion

2 large carrots

3 stalks celery

1 tsp. garlic salt

1 tsp. salt

6 T. flour

8 cups of stewed tomatoes (2 28-oz cans)

2 c. chicken broth

1 bunch thyme

1 bunch basil

2 c. cream or milk

In a large pot, saute butter, chopped onions, carrots, and celery until onions become translucent, about 8 minutes. Add garlic salt, salt, flour, mix well and continue to stir over heat for about 3 more minutes. Slowly add chicken stock. Add tomatoes, basil, and the whole bunch of thyme, stir the bottom of the pan well and cook for about 30 minutes, stirring every 5 minutes. Whisk in 2 cups of milk or cream and mix thoroughly. Cook another 5 minutes on low. Remove any stems from the thyme. With an immersion blender, or in small batches in a food processor, mix until ingredients are fully blended