1 tablespoon olive oil
1 large onion, chopped
1 tablespoon chopped garlic
6 ounces fresh basil (stems discarded)
1 quart half-and-half
2 fresh ripe tomatoes, chopped
1 28-ounce can whole, chopped or crushed tomatoes
Kosher salt and Fresh Ground Pepper to taste
1. In a Dutch oven or saucier, cook onion in olive oil over medium high heat, about 4 minutes. Stir in garlic and cook about 30 seconds. Add desired amount of kosher salt and fresh ground pepper. Stir in basil and cook about 30 seconds. Add half and half and fresh and canned tomatoes. Simmer 10 to 15 minutes.
2. Puree contents of the pot in a blender or food processor, working in batches if necessary. Serve with a grilled cheese sandwich on sourdough bread (or your favorite kind), a good book, cold weather, and a snuggly blanket.