Creamy Tomato Basil Soup

Many people have asked me for this recipe.  It is very simple and no fuss and I personally think it is best made with Romas or fresh variety tomatoes from the garden in sumer.  So, Since I just got my braces on, I though a great light soup recipe was in order, and since this week is our tomato week, here we are.  This soup is great summer or winter.  I've heard some people serving it cold, but I'm a warm soup gal!  And I love toast with my soup.

I'm going to use my fresh Roma tomatoes for this recipe.

1 onion peeled and chopped
1 TBSP butter
2 cloves of garlic chopped
6 large Roma tomatoes, blanched and skin removed
2 cups organic chicken broth
1 TBSP fresh basil leaves
1/4 cup half and half
parsley or basil for garnish topping

In a soup pot, melt the butter over medium-high heat. Add the onion, cook 2-4 minutes until tender and clear, add garlic and cook another minute. Add the tomatoes, broth and the basil leaves. Bring the soup to a boil over high heat, then reduce the heat to low and simmer for 10-15 minutes, covered.

Puree the soup with an immersion blender or in a regular blender.   Keep warm over low heat, add the heavy cream and season with salt and pepper. I like to sprinkle chopped parsly over the top of this soup.

Serve with toast or crackers (optional).

About 4, 1 cup servings = Total 14 grams of fat for the entire batch.  3.5 grams of fat per cup.  Pretty good considering all the good in this soup.  You can double this recipe if you have more people to feed!!
Enjoy!  xo