Instructions: Melt butter in a large saucepan and stir in the onions and garlic. Saute until soft and golden over medium-low heat. Pour in the entire can of tomatoes, stock, rice, salt, pepper, basil, and thyme. Bring to a boil, then reduce heat, partially cover, and simmer for about 30 to 35 minutes.

Puree the soup in a blender, solids first, then pour back into the saucepan. Stir in the half-and-half, splash in the hot pepper sauce, and taste for seasoning. Heat the soup just to a boil, then ladle into bowls. Garnish with sliced basil leaves or minced parsley.

Comments: Thick, rich, and easy to make - this tomato bisque will stick to your ribs. Its perfect for lunch with a half sandwich - and nice as a substantial first course for dinner. Serve hot to 6 people.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.