Yellow Tomato Bisque

Directions

1. Heat olive oil in a heavy saucepan over medium heat. Add onion and red pepper flakes and cook 1 minute. Add tomatoes and enough water for cover (about 1 cup). Cook uncovered until boiling. Reduce heat to low and simmer 30 minutes. Let cool slightly.
2. Puree tomato mixture in a blender until smooth. (You'll need to work in batches.) Strain through a sieve and return to pan. Bring to a boil over medium heat. Reduce heat to medium low. Add milk, yogurt and 1/2 teaspoon basil and stir to combine. Cook 10 minutes, do not boil. Add salt and pepper. Garnish with remaining basil.