CREAM OF TOMATO SOUP    back.jpg (2643 bytes)

4 tablespoons unsalted butter 8 large fresh basil leaves
2 onions, thinly sliced salt & freshly ground black pepper to taste
1 carrot, peeled and chopped 2 cups chicken stock & 2 cups of water
2 cloves garlic, coarsely chopped ½ teaspoon ground allspice
3 cans Italian tomatoes with their juice 1 cup cream

Melt the butter in a large soup pot. Add the onions, carrot and garlic. Cook over medium heat until the vegetables have wilted, about 10 minutes. 

Add the tomatoes and juice, basil, salt & pepper. Cook for 5 minutes, then add the stock and allspice and slowly bring to a boil. Reduce heat, partially cover and simmer for 50 minutes.

 Puree soup in batches in a blender or food processor. Return to pot and add cream. Adjust the seasoning and heat through.

 Serves 8 to 10