By Deanna Murray

• 2-3 t unsalted butter
• 1 chopped onion
• 3 cans diced tomatoes
• 4 c chicken broth
• 2 c heavy cream
• 1 c chopped, fresh basil

Directions:

Melt butter in large saucepan, add onion and cook until translucent. Then add basil and stir until mixed. Add all other ingredients except cream.

Allow ingredients to simmer for few minutes together, add in cream slowly. Pour hot soup in food processor of blender to puree or use stick mixer until soup is smooth consistency.

Salt and pepper to taste. If soup is not thick enough, add mixture of corn starch and water into soup until desired consistency is reached.

Serve with parmesan cheese sprinkled on top.