Fresh Heirloom Tomato Soup

Splashed with a touch of cream, this soup lovingly combines heirloom tomatoes, fresh carrots and seasonal corn.

12 medium heirloom tomatoes, quartered
1 large sweet onion, thinly sliced
¼ cup olive oil
6 garlic cloves, minced
1 large carrot, chopped
1 cup fresh corn
¼ cup loosely-packed basil leaves
5 ½ cups chicken stock
⅓ cup heavy whipping cream
Sea salt

1. In a stockpot, sauté onion in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, carrot, corn, basil and salt.

2. Stir in broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tomatoes are softened, stirring occasionally. Cool slightly.

3. In a food processor, process soup in batches until smooth. Return all to pan and heat through. Ladle into bowls; drizzle each with 3/4 teaspoon cream.

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