Cream of Tomato Soup

This is definitely a gourmet soup when made with fresh ripe tomatoes. You can substitute canned tomatoes when fresh, ripe tomatoes aren’t available. If you are making this to serve later, or expect to have a lot of leftovers for several meals, don’t add the cream until serving time. The cream will curdle if boiled, so re-heat it gently.

5 large tomatoes, peeled and chopped
1 quart chicken broth
2 cups heavy cream
salt and pepper to taste
fresh basil to garnish

1. Put peeled and chopped tomatoes into a saucepan with the chicken broth.
2. Bring to a boil and simmer 20 minutes.
3. Salt and pepper to taste. Be careful with salt as some broths are salty. Remove from heat.
4. When ready to serve, add the cream. Garnish with fresh basil.

*Be careful when reheating. Cream will curdle if boiled, reheat gently.