Summertime Tomato-Basil Soup

Recipe Ingredients

4 lbs	1816g / 64oz	Fresh tomatoes - peeled, cut up
		Into a cup of water
		(or two 28-oz cans peeled tomatoes)
1/2 teaspoon	2.5ml	Dried oregano - crumbled
		Salt - to taste
		Freshly-ground black pepper - to taste
6		Fresh basil leaves
1/2		Onion - chopped
1 tablespoon	15ml	Sugar
1/2 cup	118ml	Heavy cream
		Garnish
2		Fresh ripe tomatoes - peeled, seeded,
		And cut into bite-sized strips
1 cup	93g / 3.3oz	Fresh basil leaves - minced

Recipe Instructions

Cut the tomatoes up in a saucepan with 1 cup of water if using fresh tomatoes, or their juice, if using canned. Stir in the oregano, fresh basil, about 1/2 teaspoon of pepper, and onion; bring to a boil; then reduce heat to medium-high and cook, stirring, for about 25 minutes. Make sure the tomatoes don't burn on the bottom.

Puree, then return mixture to pan and stir in 1 teaspoon of salt, 1 tablespoon of sugar, and more pepper to taste. Let cool.

When ready to serve, stir in the cream, the minced basil leaves, and fold in the tomato chunks. Taste for seasoning. Ladle into bowls. If you are going to serve hot, heat just to a simmer and ladle into bowls.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

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