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1
Seed and peel the tomatoes and roughly chop them.
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2
(NOTE: Peeling tomatoes is best done by plunging them into boiling water for a minute or two until the skins split.
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3
Then, transfer them to an ice-water or cold water bath to stop the cooking process.
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4
It is an easy matter, then, to peel the skins off and -later- to slice them open to squeeze out the seeds.)
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5
Set the seeded, peeled, and roughly chopped tomatoes to one side in a bowl so their juices do not seep away.
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6
In a soup pot over medium heat, sweat the onions and garlic in the olive oil until the onions turn translucent.
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7
Add the thyme, rosemary, chopped basil, salt, and pepper to the onions and garlic.
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8
Stir the new additions into the translucent onions and cook for 2-3 minutes to soften the dried herbs.
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9
Add the chopped, seeded, and peeled tomatoes; stir to combine and bring to a simmer.
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10
(NOTE: Depending on how much liquid you have in your tomatoes, you may need to add some water.
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11
Roughly, you want enough liquid so that the long simmer will not result in burned tomatoes; about just enough liquid to mingle equally with the tomatoes, breaking them down as they cook.)
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12
Lower the heat to low, cover the soup pot with a tight-fitting lid, and simmer for 45 minutes.
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13
Either scooping the tomato mixture -in batches- into your blender or using a stick (immersion) blender, puree the tomato/onion mixture until no lumps remain.
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14
Stir in the heavy whipping cream and continue to simmer, uncovered, for an additional 30 minutes or until the soup reaches its desired consistency.
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15
Garnish with a few sprigs of basil and serve.
