Tomato Basil Soup -Senia

1 medium onion

1 Tbsp. olive oil

2 large cans whole tomatoes, or a dozen or so fresh roma and hothouse

4 cups chicken broth

6 sprigs basil, ties with string

1 tsp. minced shallot

2 tsp. balsamic vinegar

1 cup heavy cream

salt and freshly ground pepper

basil leaves, sliced into thin strips

Saute sliced onion in olive oil in a heavy bottomed pan, and cook over medium heat until soft (about 7 minutes). Add tomatoes, chopped in large pieces, basil, chicken broth, salt and pepper. Bring to a boil, lower heat, and reduce soup by 1/4. Remove basil bunch and puree soup mixture. Heat soup, add balsamic vinegar, and stir in heavy cream. Serve with basil garnish.