½ oz unsalted butter
½ cup chopped onions
1 tablespoon chopped garlic
2 lb peeled tomato strips
1 pinch of salt & pepper
1 med sized chopped carrot
2 tablespoon sugar
1 cup of chicken stock or vegetable stock
½ cup fresh basil leaves
1 cup of heavy whipping cream
Method:
Melt the butter over low medium heat. Add onions, garlic, carrots and cook for 6 min.
Add tomatoes, sugar, basil, stock, salt and pepper and cook for 45 min puree the soup with a processor.
Reduce the heat to simmer. Add cream and adjust the seasonings
