SUMMER TOMATO AND BASIL SOUP

FOR THE SOUP:
4 pounds tomatoes (about 6 medium), cored
2 tablespoons olive oil
1 pound yellow or Vidalia onions (about 3 medium), sliced
Salt and freshly ground black pepper
1/3 cup packed coarsely chopped fresh basil leaves
4 cups low-sodium canned chicken or vegetable broth, or homemade chicken broth
A few fresh basil leaves for garnish
FOR THE BASIL CREAM:
1 cup packed fresh basil leaves
1/2 cup heavy (whipping) cream
Salt and freshly ground black pepper

TO MAKE THE SOUP:
Bring a large pot of water to a boil. Fill a large bowl with ice water. Gently drop the tomatoes into the boiling water and cook for about 20 seconds. Remove with a slotted spoon and immediately place in the bowl of ice water. Using your fingers or a small, sharp knife, peel the tomatoes. Coarsely chop the tomatoes and set aside.

In a large pot, heat the oil over low heat. Add the onions, salt and pepper to taste, and cook, stirring occasionally, for 10 minutes. Add the tomatoes and cook for 2 to 3 minutes, stirring well. Add half the chopped basil and raise the heat to high.

Add the broth and bring to a boil. Reduce the heat, cover and let simmer for 30 minutes. Remove from the heat and set aside for 5 minutes.

TO MAKE THE BASIL CREAM:
Place the basil, cream, and salt and pepper in a food processor or blender and whirl until almost fully pureed.

The basil cream can be made several hours ahead of time; cover and refrigerate until ready to use. Bring the cream to room temperature before serving.

Add the remaining chopped basil to the soup, and working in batches, puree the soup in a food processor or blender. Taste for seasoning.

TO SERVE:
If serving hot, return the soup to the pot and bring to a simmer over low heat. Alternatively, the soup can be refrigerated and served chilled.

Swirl about a tablespoon of the basil cream into the soup, and garnish with the basil leaves.

Serves 8 to 10
Source: Stonewall Kitchen Favorites by Jonathan King, Jim Stott, and Kathy Gunst