Make Sweet and Chunky Tomato Bisque by combining bell peppers, tomatoes, onions, chicken broth and sugar in a saucepan, boiling the mixture until the tomatoes are soft. Heat milk and cornstarch in a separate pan, then add to half the vegetable mixture. Cook over a medium heat, pureeing the remaining vegetable mixture before adding it back to the soup.
Begin by chopping 1/2 red bell pepper and 1/2 yellow bell pepper. Saute the peppers in a pot with 1/4 teaspoon butter. Peel and slice 8 tomatoes, and add them to the pot along with 1 diced onion and 2 cups chicken broth. Add 1 teaspoon white sugar, as well as salt and other seasonings to taste, and bring the entire pot to a boil. Allow the mixture to boil for approximately 20 minutes, checking frequently to ensure the tomatoes become soft but not overly mushy. This ensures that the bisque is chunky rather than smooth.
In a separate small pan, pour in 1 cup milk and 1 tablespoon cornstarch, mixing thoroughly to avoid any clumping from the cornstarch. Once the sauce thickens, strain out half of the vegetables, and pulse in a blender until smooth. Place the pureed vegetables back in the pot with the thickened milk. Simmer for five minutes, then allow to sit for another five minutes before serving.