italian tomato basil soup ♥

2 yellow onions, chopped

2 garlic gloves, chopped

3 Tbls of extra virgin olive oil

6 pounds of roma tomatoes, quartered

1 tsp of salt

1/2 tsp of fresh ground black pepper

3 fresh sprigs of thyme

1 tsp of sugar

1 bay leaf

1/4 cup of fresh basil, chopped

1 cup of fat free heavy whipping cream, warmed

In a large pot sauté the onions and garlic in the olive oil until the onionsturn a golden brown.

Add the tomatoes, salt, salt, pepper, thyme, bay leaf and basil.

Bring to a boil over medium heat.

Cook uncovered for 15 to 20 minutes until tomatoes are cooked anddisintegrated.

Let the soup cool

Puree the soup in small batches in a blender or food processor.

Strain the soup to remove any seeds.

Re-heat the soup and stir in the warm whipping cream before serving.enjoy!