2 tbsp. oil
1 minced onion
6 c. chicken broth
10-15 plum tomatoes, peeled & sliced
1 pt. heavy cream
2 c. chopped fresh basil

Please note that this is an adapted version of a favorite recipe I lost years ago. This version comes after 3 years of summertime experimentation with extra tomatoes and basil from my garden.

In hot oil saute minced onion until golden brown. Add 6 cups chicken broth and bring to "near" boiling on medium-high heat. Slice the peeled tomatoes (fresh plum or canned plum tomatoes in winter) and cook 15 minutes. Lower heat and let sit 15 minutes. Add cream and chopped basil. Cook 15 minutes on low.