Lion House Tomato Bisque

My mom gave me this recipe and it's really good, especially with grilled cheese sandwiches. Go easy on the sugar though. I thought 1/2 C. was too much, but my mom puts in more than 1 C. Also, this makes a lot, so I'd suggest halving the recipe.

4 cans Tomato soup
2 cups Chicken Stock
1 Cup Beef Stock
12-15 Roma Tomatoes
1 Bunch Fresh Basil or 2 Tbsp. Dry Basil
1 Cup +/- Sugar (balances acidity of tomatoes)
2-3 Cups Cream (or Half and Half) (fat keeps the soup from curdling)
Salt/Pepper To Taste

Roast tomatoes in 350 degree oven until the tops begin to blacken. (Approximately 1 hr.)
In a large pot combine soup, chicken and beef stock. Place the roasted tomatoes and basil in a blender and puree until smooth. (Tip: may want to cover the lid with a towel to avoid ‘blowout’ when hot tomatoes are pureed.) Add the puree to the soup pot and let simmer. Add the sugar until slightly sweet. (Don’t be stingy with the sugar; it may take more depending on your tomatoes.) Finish with the cream and then season to taste with salt and pepper. You’re looking for a slightly sweet creamy flavor, but not marinara sauce.