Tomato Bisque

4 large tomatoes, diced
2 small onions, diced
1 carrot, diced
1 stalk of celery, diced
1/4 cup butter
3 cloves garlic
2 large cans of crushed tomatoes
1 small can of tomato paste
1/4 cup brown sugar
1 1/2 cups V8 juice
1/2 sliced mushrooms
1 Tbsp basil
1 Tbsp thyme
1 Tbsp oregano
1 Tbsp ground fennel
2 cups heavy cream
chicken stock
salt and pepper to taste

Saute 1/2 of the tomatoes, 1/2 of the onion, all of the carrots, and all of the celery in butter until well caramelized. Add garlic and sautee for another minute or two. Add canned tomatoes, tomato paste, V8, sugar, and half of the herbs. Cover and simmer for 1 hour. Cool and puree in blender or food processor, in batches. Return to stock pot. Saute mushrooms, remaining tomatoes, onions, and herbs in a separate skillet. When tender, stir into tomato puree. Add cream and heat through. Salt and pepper to taste. Add chicken stock to desired consistency.

Recipe from Jen