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