Cream of Tomato Soup

Ingredients

Cream of tomato soup - I usually make 1/2 this recipe

4 TB unsalted butter

2 onions - thinly sliced

1 carrot -

1stalk celery

6 cloves garlic chopped

2 cans (35 oz each) plum tomatoes with their juice - (I used the 28 oz size)

8 large fresh basil leaves

1 bay leaf

Marjoram, herbs of province, thyme,

Pinch of sugar

Salt & pepper to taste

4 cups chicken stock or canned broth or vegetable stock

1/2 tsp ground allspice

2 cups heavy or whipping cream - (I use I can of coconut milk)

Procedure

Melt butter add onions, carrot & garlic. Cook over medium heat til vegetables wilted about 10 min. Add tomatoes, & their juice, basil, sugar, salt & pepper. Cook 5 min. Add stock & allspice & bring to boil. Reduce heat, partially cover & simmer for 50 min. Purée soup in batches in blender or food processor. Return to pot, add cream, adjust seasonings & heat through.