1 Tbsp olive oil

½ onion, chopped

3 garlic cloves, minced

¼ c basil leaves, torn

2 lg. cans chopped tomatoes

1 c water

1 pt. Cream

Salt and pepper to taste

¼ c roux , (recipe follows)

Sauté onion, garlic, and basil in oil until onion is soft , but not brown. Add tomatoes with juice and water to pot. Bring to boil, reduce heat and simmer 30 min. Add small amount of soup to warm roux, blend well, stir out all lumps. Add back to soup, add cream and stir. Simmer for 30 min. DO NOT BOIL. Salt and pepper to taste

Roux

¼ c butter

¼ c flour

In a heavy bottom skillet over medium high heat, melt butter. Add flour and stir to incorporate. Cook 3 min. constantly stirring and scraping the bottom of the pan. The roux should begin to give off a nutty aroma.