Making Tomato Bisque for Lunch

Starting with 6 large, fresh, ripe tomatoes:  Peel, seed, and chop.  To get the skins off, place the tomatoes in boiling water for about 30 seconds.

Remove the tomatoes from boiling water and plunge them into ice cold water.  The skins should already be loose.

Peel, core, and cut in half crosswise so that you can scoop out the seeds.  Yes, this step takes time.

Now chop up those tomatoes.

Cook and stir 1 cup chopped onion, 1/2 cup chopped celery, 1T chopped fresh basil, and 1 clove finely chopped garlic in 2T butter about 5 minutes or until onion is tender.

Stir in 1 1/2t chicken bouillon granules, 1t sugar, and the tomatoes.  Heat to boiling, reduce heat.  Cover and simmer about 10 minutes or until tomatoes are tender.  (forgot a picture at this point)

Place half of the mixture in a food processor or blender, cover, and blend until smoother.  Return to saucepan; heat through if necessary.  Stir in 1T freshly squeezed lemon juice; sprinkle with freshly ground pepper.

Spoon into bowls and garnish with thin pats of butter and shredded basil or shredded fresh mozzarella cheese.  Doesn't this look divine?  Dig in.