Sweet and Creamy Tomato Bisque

Ingredients

• 1-¼ pound Cherry Tomatoes, Halved
• 1 whole Large Yellow Onion, Chopped
• 1 whole Red Bell Pepper, Stem And Seeds Removed, Chopped
• 3 cloves Large Garlic Cloves, Minced
• ½ cups Unsalted Butter
• 2 Tablespoons Olive Oil
• ½ cups Finely Chopped Sun-dried Tomatoes (packed In Oil)
• ⅓ cups Chopped Fresh Parsley
• 2 Tablespoons Chopped Fresh Dill
• ½ Tablespoons Dried Oregano
• ⅛ teaspoons Red Pepper Flakes
• 1 Tablespoon Salt
• 1 teaspoon Black Pepper
• 1 cup All-purpose Flour
• 6 cups Low Sodium Chicken Stock
• 2 cans (15-oz Each) Diced Tomatoes
• 1 can (15 Oz. Can) Tomato Sauce
• ½ cups Honey
• 2 cups Half-and-half

Preparation Instructions

In a stock pot over medium heat, sauté tomatoes, onion, pepper, and garlic in butter and olive oil until onion is soft and translucent. Add sun-dried tomatoes, parsley, dill, oregano, red pepper flakes, salt, and pepper. Cook for a couple minutes.

Sprinkle flour over the mixture and stir until flour is absorbed. Cook for one more minute. Slowly add the chicken stock while stirring the mixture in the pot, to avoid lumps. Add diced tomatoes and tomato sauce, and stir to combine. Turn heat up just a bit, to medium-high, and cook until bisque thickens and just starts to boil. Then turn heat down to medium low to stay warm until serving.

About 10 minutes prior to serving, stir in honey and half-and-half. Let bisque become thoroughly heated again before serving.