Light Tomato Bisque for a Night in during a Steamy Summer Storm

Ingredients:

6 slices bacon chopped

2 small sweet onions diced

2 carrots diced

3 Tbsp. minced garlic

3 Tbsp. flour

6 cups water (reserved from tomatoes)

6 chicken boullion cubes

8 medium tomatoes

2 Tbsp. parsley

1/2 tsp. ground thyme

1 bay leaf

1 cup skim milk
1 cup fresh Parmesan cheese

1 tsp.  black pepper

salt to taste

Directions:

Bring about 8 cups of water to a boil in a medium sauce pan.  Cut out the tough vine area from the top of the tomatoes.  Slice an "X" shape on the bottom of the tomato.  Add tomatoes to boiling water.  Boil tomatoes for 2-3 minutes until skin starts to peel off, transfer to a bowl, reserving the hot water.  Rinse tomatoes with cold water.  Peel the skin from the tomatoes and put in a bowl.  Use a masher to mash tomatoes.  Set aside.

Cook bacon in a large soup pot until crisp.  Transfer bacon to a plate lined with paper towel and set aside; reserve bacon grease. 

In the same large soup pot, in the reserved bacon grease saute the onion, carrots and garlic for 6-10 minutes until tender.  Add flour and stir.  Add 6 cups of the reserved tomato water, chicken bouillon cubes and the tomatoes including any juice.  Add parsley, thyme, and bay leaf.  Bring to a boil.  Turn heat to low, cover and simmer for 30 minutes.  Turn off heat.  Add Parmesan.  Using a hand blender blend soup until mostly smooth.

Put soup on medium heat and add milk, and pepper.    Add reserved bacon.  Add salt to taste.  Serve soup hot.  Great with some homemade croutons and fresh Parmesan cheese grated on top.  Enjoy!