Tomato Bisque

1 Large Onion diced

1 Tbsp Chopped fresh garlic

1 Tbsp Salt

Fresh Basil,

Sauté the above in a large pot with ¼ Cup Olive Oil

Add 2 Cups Sherry and simmer for 10 Minutes

Add 12 cups chopped tomatoes (use good quality canned tomatoes when not in season)

4 cups Water

Bring to a boil and cook for 45 minutes

Puree and strain the soup to remove seeds and skins

Add 3 cups heavy cream, reheat and serve