Creamy Garden Tomato Basil Soup

1. Bring a large pot of water to boil and add the fresh tomatoes. Meanwhile, have a sinkful of very cold water ready. After only about a minute in the boiling water, transfer the tomatoes to the cold water. Peel the skin when they’re cool enough to handle. The skin should slip right off. Cut and seed the tomatoes; set aside.

2. In a saucepan, heat butter over medium heat. Add in onion and carrot and cook till onion is tranparent, stirring frequently. Stir in tomatoes, basil, sugar and pepper. Heat to boiling, stirring constantly. Reduce heat and simmer, covered, for about 10 minutes.

3. Puree the soup. I used my submersible mixer right in the same pan. It left tiny chunks of onion, tomato and carrot, which I didn’t mind a bit. But if you prefer it totally smooth, then transfer it to a food processor.

4. Return to saucepan (if you used the food processor) and stir in broth, half-and-half and salt. Heat for 5 to 10 minutes more.

5. Ladle into individual bowls (about 4, depending on size) and garnish with a basil leaf, if you feel like it.