Susie and I just spent Christmas in Maui and we had dinner at Mama's Fish House. To start of the meal they served us a complimentary small cup of Tomato Ginger Bisque.  We absolutely loved it and decided we wanted to try and make it. We found somebody who posted the recipe online and tried it out tonight. It turned out great! We paired it with a provolone and parmesan reggiano grilled cheese sandwich. The plate and bowl in the final pictures are part of the set that Vicki and Alan bought us for our wedding!   Ingredients: 2 tablespoons of butter 2 cups of Maui onions chopped (sweet onions are fine) 1 1/2 tablespoons of garlic minced 3 tablespoons of peeled and minced ginger 5 cups of fresh tomatoes diced 2 quarts of chicken stock 1 cup of heavy cream (we substituted light cream) 1/2 cup of roux ( 1/s cup of flour mixed with 1/4 cup of melted butter) Directions: In a frying pan sauté onion in 2 tablespoons of butter until translucent, add the garlic and ginger, cook for 1-2 minutes over medium heat.   Add the cooked onion, garlic, and ginger to another large soup pot, add tomatoes and chicken stock and bring to a boil, then reduce heat and simmer for 8-10 minutes.   Make the roux in the same pan as you used for the onion mixture, it will add flavor. Add the butter and flour and combine over medium high heat until the mixture starts to brown, about 3-4 minutes. Remove from heat.       Add the roux to the soup mixture and stir well. Carefully puree hot soup with a hand emulsifier/stick blender, adding the cream and simmering until the soup is hot again. Taste and season with salt and pepper to taste.