Instructions: Gently fry the chopped onion in some of the butter. Add the tomatoes and juice in the saucepan. Add sugar if you prefer a slightly sweeter flavor, to take away the acidity of the tomato. Simmer for 30 minutes over medium-low heat. Cool slightly, then place in a blender or food processor. Add basil and process to puree; this will have to be done in batches.You could do it with a hand held blender directly in the saucepan.

Return mixture to saucepan. Add cream and butter. Stir over low heat until butter and cream are incorporated. Stir in salt and pepper before serving. Garnish with more fresh basil and serve with fresh, crusty bread.

Makes 8 servings.

This recipe was inspired by la madeleines Tomato-Basil Soup with a few additions of my own. It was the nicest tomato cream soup I have ever tasted.

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