Artichoke Tomato Bisque

Directions

1. 1
   In a blender, cover and process tomatoes and peppers until pureed.In a large saucepan over medium heat, saute the onion, garlic, thyme, basil, and oregano in butter and oil until onion is tender. Be sure to stir often so the garlic does not burn.
2. 2
   Add the broth, artichokes, cream, milk, sherry, and tomato mixture. Bring to a simmer, cook for 10 to 12 minutes.In a bowl, whisk together cornstarch and water until smooth; gradually add to saucepan. Cook and stir for 3 to 5 minutes to until thickened.
3. 3
   Add Creole seasoning and pepper.
4. 4
   Garnish with fresh basil, if desired.