Tomato Soup - cooking recipe

Ingredients

3 lb. ripe tomatoes
1 large onion
1 qt. chicken stock
4 oz. butter
1 1/2 c. thick cream
fresh parsley
1 Tbsp. basil
3 cloves garlic
salt and pepper
1 Tbsp. brown sugar

Preparation

Skin the tomatoes by plunging them in boiling water and peeling.
Saute the chopped onion in the butter and add the tomatoes and stock.
Simmer for about 15 minutes and add seasonings.
Simmer for 30 minutes.
Put in blender and liquefy, then strain to remove the seeds.
Add the cream and heat but don't boil.