1 medium onion
1 tablespoon olive oil
2 large cans whole tomatoes or a dozen or so fresh roma and hothouse
4 cups chicken broth
6 sprigs basil tied with string
1 teaspoon minced shallot
2 teaspoons balsamic vinegar
1 cup heavy cream
salt and freshly ground black pepper
basil leaves sliced in thin strips

Saute sliced onion in olive oil in a heavy bottomed pan and cook over medium heat until soft, about 7 minutes.

Tie basil together with twine (or just slice into strips).

Add tomatoes chopped in large pieces, basil, chicken broth, salt and pepper. Bring to a boil, lower heat and reduce soup by 1/4.

Remove basil bunch (if used) and puree soup mixture.

Heat soup, add balsamic vinegar and stir in heavy cream.

Serve with a basil garnish.

Also delicious served cold!

Submitted by: Kristin