Cook two cans of plum tomatoes in their juice with a sauteed onion and a clove of garlic for twenty minutes, add 1 cup of loosely packed basil leaves.
Puree with a hand blender, add cream (1 cup) and cook for ten minutes more. It's seriously the best tomato basil soup ever.
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"Hootenanny is marginal and I REFUSE to accept 'salammy'."
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