I've had lots of compliments on this one:
TOMATO BISQUE (serves 8)
3/4 cup (1 1/2 sticks) butter
2 TBL olive oil
1 large onion, thinly sliced
1/2 tsp dried thyme
3/4 tsp salt
1/2 tsp pepper
3 fresh ripe tomatoes
3 TBL tomato paste
1/4 cup flour
3 3/4 cups chicken broth
1 tsp sugar
1 cup heavy cream
Chopped fresh dill, if serving cold

Heat 1/2 cup of the butter & the oil together in a Dutch oven. Add the onion, thyme, salt & pepper; cook until the onion is wilted. Add the tomatoes & the tomato paste; stir to blend. Simmer 10 minutes. Put the flour in a small bowl. Add 5 TBL broth to the flour; blend well. Stir the flour paste into the tomato mixture. Add the remaining broth & simmer, stirring frequently for 30 minutes. Remove from the heat & cool.
Pour the cooled mixture into a blender or processor; blend well. Strain the mixture. Add sugar & cream to the strained mixture & simmer 5 minutes. Add the remaining 1/4 cup butter. Serve hot or cold. If serving cold, sprinkle w/fresh dill.~~Uptown Down South

Here is another good one. I suppose you could omit the tortellini, but it is really good with it!

Tomato Bisque with Tortellini

1-1/2c diced tomatoes
1-1/2c tomato sauce
3/4c bloody mary mix
1-1/2tsp fresh basil
1/4tsp italian seasoning
2c heavy cream
1/4c chicken base
1/4tsp dried thyme
1/4tsp white pepper
2T sugar
1/4c grated parmesan cheese
1/2lb tortellini

Combine all ingredients except tortellini and cheese in stock pot. Bring to
low boil then remove from heat and add parmesan. Blend with stick blender or
in food processor until smooth. Return to pot and simmer. Meanwhile cook
tortellini in boiling water 5-7 minutes or until tender, add to soup and
serve, garnish with parsley flakes.

Linda

Thanks Ginger and Linda, I will give them both a try.