Cream of Tomato-Basil Soup

• 1/2 Tsp Pepper
• 1 Cup Thinly Sliced Basil
• 2 1/2 Cups Chicken Broth
• 2 Cups Pomi Strained Tomatoes
• 2 Tsp Minced Garlic
• 3 Finely Chopped Scallions, including half of the green tops
• 1 Tbl Butter
• 1/4 Tsp Salt
• 1 1/2 Cups Heavy Cream
• 2 Tbl Tomato Paste
• Fresh Basil Leaves (for garnish)

Melt butter in a large sauce pan. Add scallions and garlic; cook over meadium heat until scallions are softened, stiring frequently.

Add tomatoes, broth, sliced basil leaves, pepper & salt; bring to a boil. Reduce heat to low; cover and simmer 20 minutes, stirring occasionally.

Remove from heat. Transfer tomato mixture, in batches, to a blender and carefully pulse until basil is finely chopped. Return to saucepan. Stir in cream and tomato paste. Heat over low heat until very hot. Do no boil.

Divide into serving bowls, garnish with basil leaves and serve