Categories: Soup- Stew- Chowder- Chili

Ingredients

• 6 Tbsp. salted butter
• 1 small sweet onion, diced
• 1 clove garlic, finely minced
• 3 lb. garden fresh tomatoes, peeled and quartered or one quart crushed tomatoes
• 1 can chicken broth
• 18 garden fresh basil leaves
• 1 3/4 02 cups heavy cream
• salt and pepper to taste

Directions

1. In a large, heavy saucepan, heat the butter over medium heat. Add onion and garlic and cook until beginning to soften.

2. Add half of your tomatoes to the pan and mash them up with a wooden spoon. Add broth, stir until simmering. Add the rest of your tomatoes and then simmer for an additional 30-45 minutes or until the tomatoes have gotten sweeter.

3. Puree the soup and basil leaves with submersion blender until smooth.

4. Pour the pureed mixture back into your saucepan. Over low heat, stir in cream, little by little, until desired texture is reached and soup is just heated through. Season to taste with salt and pepper. Serve warm.

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