1 sm. onion, minced
3 tbsp. butter
1 1/2 tsp. dry basil
6 lg., ripe tomatoes (about 5 c. peeled, cored, chopped)
1 1/2 c. water
Salt & pepper
1 c. half and half
Hot pepper liquid

Saute onions in butter with basil in a heavy bottomed soup pot until softened, then add tomatoes and water. Salt and pepper lightly, cover and cook over low heat for 10 minutes. Transfer to a blender or food processor and smooth out tomato pieces, then return to pot and stir in half and half. Add a dash of hot pepper liquid and adjust seasonings. Heat through, but do not boil. Serves 5 to 6.