Carrot-Tomato Bisque


1-1/2 large Spanish onions, roughly chopped
1-1/2 tablespoons finely chopped fresh garlic
1 tablespoon basil
1/4 tablespoon black pepper
3/4 cup melted butter
1 cup flour
1 pound carrots, coarsely chopped
1/2 can (#10) peeled tomatoes in juice
1/4 cup Parmesan cheese
1/2 cup cooking sherry


Saute onions, garlic, basil, and black pepper in butter in large heavy saute pan. Stir continuously until onions are transparent. Add flour and lower flame; let cook for 5 to 7 minutes. Add carrots and tomatoes with juice and stir. Let mixture cook for 30 minutes, stirring occasionally. Add Parmesan and sherry. Pour hot soup into blender or food processor in small amounts and puree. Thin with additional liquid, season to taste, and serve.


Serves 12

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