From Cherry Creek Winery
1 medium onion
1/2 stick butter
1 garlic clove finely minced
1 tablespoon basil
1 teaspoon ground black pepper
1 brick Nuefchatel (or 1/3 less fat cream cheese)
1 quart Half and Half
Grated parmesan (optional)
Sauté one medium onion in 1/2 stick butter until transparent. Do not brown. In last minute of sautéeing, add 1 clove garlic finely minced.
Stir in 1 tablespoon basil and 1 teaspoon ground black pepper. Melt in one brick Nuefchatel (or 1/3 less fat cream cheese).
Stir in 26 oz can Campbell’s tomato soup and 10# can crushed Italian tomatoes. Or, stewed tomato pieces that you crush by hand as you add to soup.
Heat to serving temperature, do not boil. Whisk in one quart Half and Half.
If the Bisque will be sitting at serving temperature for a long time, add 2 two cups chicken stock.
Serve with seasoned croutons, sprinkle with grated parmesan and dust with basil.