2 Tbsp. olive oil
1 onion, sliced
2 cloves garlic
3 stalks basil
1 sprig thyme
1 bay leaf
2-1/2 Tbsp. tomato paste
2 - 16 oz. cans of tomatoes
pinch of sugar
1 c. chicken stock
1/3 c. whipping cream
basil for garnish
Heat saucepan with oil and cook onions until soft, not browned. Add garlic, herbs and tomato products. Season with sugar, salt and pepper. Pour in chicken stock and bring to a boil. Reduce heat, cover and simmer for 15 minutes. Discard bay leaf. Puree in blender or food processor and strain. Return to pan, stir in cream and heat without boiling.
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