Thick, rich, and easy to make--this tomato bisque will stick to your ribs. It's perfect for lunch with a half tomato sandwich.
2 Tablespoons butter or olive oil
2 onions, chopped
1 clove garlic, minced
1 15-oz. can whole tomatoes (or equivalent in fresh tomatoes)
2 cups vegetable stock (chicken stock is also excellent, and more traditional)
1/4 cup uncooked rice
salt and pepper
1 Tablespoons chopped basil (or 1 tsp pesto)
1/4 tsp dried thyme
2 cups half-and-half (or 1 cup milk mixed with 1 cup heavy cream)
½ teaspoon cayenne pepper

Garnish: thinly sliced basil leaves or minced parsley
Melt butter in a large saucepan and stir in the onions and garlic. Saute until soft and golden over medium-low heat. Pour in the entire can of tomatoes, stock, rice, salt, pepper, basil, and thyme. Bring to a boil, then reduce heat, partially cover, and simmer for about 30-35 minutes. Puree the soup in a blender, solids first, then pour back into the saucepan. Stir in the half-and-half, splash in the hot pepper sauce, and taste for seasoning. Heat the soup just to a boil, then ladle into bowls. Garnish with sliced basil leaves or minced parsley

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