2 tablespoons butter or olive oil
1 medium-sized onion, chopped
4 pounds fresh tomatoes, quartered
Salt
Freshly ground black pepper
Pinch sugar
2/3 cup light cream (optional)
Basil leaves (optional)
Preparation
Instructions:
Melt the butter or warm the oil in a large pan over moderate heat, add the onion, cover, and cook until the onion begins to soften: 5 minutes. Add the tomatoes to the pan, cover, and continue to cook until the tomatoes have collapsed and are puree-like: 10 - 15 minutes. Pour the soup into a food processor or blender and puree, then strain it through a sieve into a clean pan (to serve warm) or into a bowl (to serve chilled), adding a little water to thin it to the desired consistency if necessary. Season with salt and black pepper to taste, and stir in the sugar and cream, if desired. Reheat gently, or serve chilled from the refrigerator. Garnish with basil leaves, if desired.