Farmer’s Market Tomato Vegetable Bisque, from 52 Ways to Cook (recipe here)
Followed the recipe exactly for this one and it was lovely. A little bit messy when you get to the part where you pulse it through your food processor, but worth it. I like everything a little chunky, so mine was probably a lot less bisque-y and more stew-y when all was said and done. Garnishing it with sour cream and Parmesan was definitely the way to go.
kaysootee 
Hm. I like my tomato fully liquefied, but other than that I do like chunks.