Fight this FREEZING San Francisco weather with a SAVORY bowl of Tomato Bisqe!

Usually I cook without measuring cups or paying attention to the detail of how much of each ingredient is added. I love to just throw thing together and see what sort of delectable dish I can create. This is one of the first recipes I've actually written down and I want to share it with you.

Tomato Bisque

1 large yellow onion chopped
¼ cup olive oil
8 cloves of garlic
6 med. Sized ripe tomatoes chopped
12 oz can of ground tomatoes
2/3 cup dry red wine
1 cup chicken broth
½ cup fresh chopped basil
Pint of whipping cream
Spices: dried basil, oregano, salt and pepper,

First roast the garlic cloves in olive oil wrapped in tin foil at 350 degrees.
Saute chopped onion in pot with olive oil until a light golden brown. Add in chopped roasted garlic and tomatoes. Simmer for several minutes. Add red wine, chicken broth, and can of ground tomatoes. Bring to a boil, stirring for 3 minutes. Take off heat. Blend the contents through a food processor. Put tomato mixture back into pot. Add few shakes of dried basil and oregano. Add several shakes of black pepper and about 4 tablespoons of salt. Stir in whipping cream and basil. Add more salt and pepper till desired taste. Serve with warm crusty bread.