Tomato Bisque . . .

2 Large Cloves Garlic, minced (I use bottled minced garlic – 1 Tablespoon)

2 onions (can use frozen for a shortcut)

4 Tablespoons Butter

1 - 28oz Can of Diced Tomatoes

1 – 46oz Can of Tomato Juice

4 – Bay Leaves

1 – 8oz Package of Cream Cheese - softened

1 – Pint of Heavy Cream (you may also use light cream)

Salt & Pepper to taste

Lemon Juice (I use ½ of fresh lemon)

Saute’ onion and garlic in butter until soft. Add tomatoes, tomato juice and bay leaves. Simmer for 45 minutes. Remove from heat. Remove bay leaves from soup. Put two cups of soup in blender with the cream cheese and puree’. Add cream cheese mixture to soup. Add heavy cream and season with salt, pepper and lemon juice. May be served hot or cold. You can also add cooked shrimp, lobster or crabmeat.