Here we go: Diced tomato, chicken broth, cream, basil, sugar and butter.
Blitz tomatoes in blender until desired smoothness or chunkieness.
Add tomatoes and chicken broth to pan and bring to boil.
Reduce heat, cover and simmer for 10 minutes.
Add cream and butter. Cook until butter is melted. Then serve.
Tomato Basil Soup
1 (14.5 ounce) can tomatoes
1/2 (14.5 ounce) can chicken broth
1 teaspoon dried basil (more or less to taste)
1 teaspoon sugar (more or less to taste...I like a little sweet)
1/2 cup heavy cream
1/4 cup butter
In a saucepan bring tomato and chicken broth to boil. Reduce heat, cover and simmer for 10 minutes. Add basil and sugar. Reduce heat to low, stir in butter and cream. Cook until butter is melted.
Makes 2 bowls full. Adapted from allrecipes.