Tomato Bisque

2 tbs. butter

¾ c. chopped onions

1 large baking potato, peeled and diced

3 ½ c. chicken broth

1 small bay leaf

1 tsp. dried basil

¼ tsp black pepper

2 cans tomatoes w/juice

¼ c. tomato paste

1 tsp. sugar

Minced parsley

Melt butter in a large saucepan; add onion. Sauté onion for 5 minutes over medium heat, until tender. Add diced potatoes, bouillon or base, water, bay leaf, basil, and pepper. Reduce heat, cover and simmer for 15 minutes.

Add tomatoes with juices, tomato paste, and sugar. Stir well. Cover and simmer for 20 minutes. Remove bay leaf. Puree soup in small batches until smooth. Top with minced fresh parsley for serving. Serves 6.