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Summertime Tomato-Basil Soup
Creamy, chunky, intense and sweet--tastes like it's straight out of a hot summer garden. Serve hot or cold in small portions to 4 people.
Cut the tomatoes cup in a saucepan with either their juice (if canned) or the water. Stir in the oregano, fresh basil, about 1/2 teaspoon of pepper, and onion; bring to a boil; then reduce heat to medium high and cook, stirring, for about 25 minutes. Make sure the tomatoes don't burn on the bottom.
Puree, then return mixture to pan and stir in 1 teaspoon of salt, 1 Tablespoon of sugar, and more pepper to taste. Let cool.
When ready to serve, stir in the cream, the minced basil leaves, and fold in the tomato chunks. Taste for seasoning. Ladle into bowls. If you are going to serve hot, heat just to a simmer and ladle into bowls.