Fresh Tomato Soup

Fresh Tomato Soup (approx. 4 servings)

1 T. olive oil

1/3 C. chopped sweet onion

3 large cloves garlic, minced

4 large tomatoes, chopped (no peeling required)

1 C. chicken broth

1 T. brown sugar

1 tsp. dried basil

1/2 tsp. celery seed

salt to taste

1 T. butter

1/2 C. half and half

In a pot, heat the oil over med. high heat. Add the onions and cook for 2-3 minutes, add the garlic and cook for 1 minute, stirring so it doesn't burn. Add in the tomatoes and cook for 15 minutes, stirring occasionally. Reduce the heat to medium and add the broth, sugar, basil, celery seed and salt to taste. Cook for 5 minutes. Remove from the heat and puree with an immersion blender or in a regular blender till smooth. At this point you can freeze the soup if you would like. When you are ready to serve the soup, simply reheat the soup base and then add the butter and half and half and cook for 5 minutes over medium high heat. If you are not freezing the soup, then just return the pureed soup to the pot, stir in the butter and half and half and cook for 5