yellow tomato soup with creme fraiche and basil oil

Directions

1. Sauté onions and celery until soft (do not let them get any color) Add your ¼ tomatoes and cook on medium till tomatoes are soft and natural juice from the tomatoes covers them. 15-20 min Working in batches puree in blender or food processor. be careful not to over fill blender, as tomatoes are very hot. Strain thru large hole china cap Using a ladle push down on tomatoes to extract any juice left in them. Discard any solids that are left Return soup back to stove and bring to boil Add heavy cream sugar and vegetable stock Let cook and reduce for approx. 30 min on medium heat
2. garnish with creme friache and basil oil