Blanch the tomatoes:
Tomatoes, ripe – 2 lbs
Blanch in boiling water for 1-2 minutes, then peel and chop.
Sauté in a saucepan:
Butter – 2 Tbsp
Garlic, minced – 2 cloves
Sauté until fragrant.
Add to saucepan:
Chopped tomatoes
Vegetable broth – 2 cups
Salt – 1 tsp
Pepper – 1/2 tsp
Simmer for 20-25 minutes until soft.
Blend the soup: Blend until smooth.
Stir in (optional): Heavy cream – 1/2 cup
Basil, chopped – 1 Tbsp
Heat through, season, and serve.
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