| 1 | Slice onion. |
| 2 | Melt butter in a large heavy pot and saute slices until they just begin to brown. |
| 3 | Quarter tomatoes and add them to the pot. |
| 4 | Crush entire clove of garlic by giving it a good whack with the flat of a cleaver, loosening cloves and slightly cracking skins. |
| 5 | Add garlic skins and all to pot. |
| 6 | Add enough water to come to 1 inch above level of tomatoes. |
| 7 | Season with salt and pepper. |
| 8 | Add cream. |
| 9 | Bring soup to a boil, then reduce to a simmer and cook partially covered 20-25 minutes. |
| 10 | In a blender or food processor, puree soup, then strain,pushing through as much pulp as possible to obtain a smooth thick cream. |
| 11 | To serve hot ladle soup into six warm bowls and garnish with fine julienned basil leaves. |
| 12 | To serve cold allow to cool to room temperature, then refrigerate at least 2 hours, then add seasoning. |
| 13 | It will require more salt and pepper then when serves hot. |
| 14 | Garnish with finely julienned basil leaves. |
| 15 | Top with a dollop of sour cream. |
| 16 | Yield: 6 servings |
