3 - 14½ oz. cans diced tomatoes with garlic and onions
1 tbsp. balsamic vinegar
1 tbsp. packed brown sugar
1½ tsp. finely shredded orange peel
¼ tsp. cracked black pepper
¾ cup whipping cream
1 - 1 oz. Parmesan cheese, shaved (optional)
Cracked black pepper for serving

1.  Place 2 cans of the tomatoes in blender; cover and process until very smooth.  Transfer to a large saucepan.  Cover and process remaining tomatoes, vinegar, brown sugar, orange peel, and pepper until very smooth.  Transfer to the saucepan.  Bring to simmer over medium-low heat.  Simmer, uncovered, for 5 minutes; remove from heat.

2.  To serve return soup to a simmer; stir in whipping cream until combined.

3.  Serve in demitasse cups (3ounce-coffee cups) or heat proof small glasses.  Sprinkle each serving with cheese and additional pepper.  Makes 5 ½ cups (about 16 - 1/3 cup appetizer servings or four main-dish servings). 

Make ahead:  Prepare soup through Step 1. Cover and refrigerate up to 24 hours.  To serve proceed from Step 2.  If you like your soup chunky only pulse the blender a few times. [This bisque has been served several times at THS functions; most recently at the T’was the Night before Dinner.  Each time it’s served someone requests the recipe because it’s so delicious!]  

~ Submitted by Patsy Wynn