Source: dLife

Italian-style tomato soup with basil.

Servings

3.5 lb fresh tomatoes (use only ripe tomatoes )
14 floz low fat unsalted chicken broth (vegetable broth can be used)
3 tbsp unsalted tomato paste (sun-dried variety recommended)
3 tbsp balsamic vinegar (or less, to taste)
3 tsp sugar (or less, to taste)
10 fresh basil leaves (small handful: retain extra for garnish)
1 pinch black pepper , freshly ground
1 pinch salt

1 Bring pot of water to a rolling boil. Place tomatoes into boiling water for 30 seconds, then rinse under very cold water. Peel off skins and quarter the tomatoes.
2 Place tomatoes in large pan. Pour in the chicken or vegetable broth. Bring to boil and reduce heat to simmer. Cover and simmer gently for 10 minutes (until tomatoes are pulpy).
3 Stir in the tomato paste, vinegar, sugar, basil leaves, salt, and pepper to taste. Cook slowly, stirring continuously, for 2 minutes.
4 In a blender or food processor, process soup until smooth; return to a clean pan and reheat gently.
5 Ladle soup into bowls. If desired, top with one or two toasted cheese croutons, a spoonful of creme fraiche and a garnish of basil leaves.

TIP: cut a cross into the base of each tomato before plunging into boiling water. The skin will then peel back more easily.