Italian Tomato Bisque

Directions

Blanch the tomatoes until skin comes loose, then skin, seed, and chop coarsley.

Sauté onion in butter a few minutes, then add all ingredients except the milk and cream.

Simmer for about 25 minutes, and remove the cloves.

Transfer to a blender or food processor, and puree.

Add half and half, and the milk.

(If preparing before-hand, put aside in the refrigerator at this point. ) Heat up in a sauce pan and sprinkle chives on top before serving.

Serve with balsamic vinegar drizzled and some sour cream on top if needed.