6 large tomatoes, 3 1/2 lb.
1 medium onion, peeled and halved
2 tbsp. extra virgin olive oil
2 cloves garlic, minced
1 c. chicken broth
1/2 tsp. salt
1/4 c. heavy cream
1 c. lightly packed fresh basil leaves
1/2 c. extra virgin olive oil

Wash tomatoes, place on cookie sheet. Add onion halves. Roast in preheated 400°F oven 20 to 30 minutes. Cool. Transfer tomatoes to bowl, catching juices. Slip off skins. Reserve juice. In 2 batches, puree tomatoes and onions in food processor until very smooth. Heat 2 tablespoons olive oil in heavy soup kettle. Sauté garlic until soft; add pureed tomatoes and juice. Stir in broth and salt. Bring to a simmer for 15 minutes, uncovered. Remove from heat, stir in cream. Chill. In food processor, puree basil and 1/2 cup olive oil. Serve with basil puree drizzled over each bowl of soup. Pretty and delicious!