Fresh Tomato Soup

• 3 lbs tomatoes, ripe
• 1 23 vegetable broth
• 3 tablespoons sun-dried tomato paste
• 3 tablespoons balsamic vinegar
• 2 teaspoons molasses
• 1 small handful basil leaves
• salt
• pepper
• basil, eaves (to garnish)
• creme fraiche

1. Plunge tomatoes in boiling water for 30 seconds, then refresh in cold water.
2. Peel off the skins and quarter the tomatoes.
3. Put them in a large heavy pan and pour in the broth.
4. Bring it just to a boil, reduce the heat, cover and simmer gently for about 10 minutes, until the tomatoes are thickened and pulpy.
5. Stir in the sun-dried tomato paste, vinegar, molasses and basil.
6. Season with salt and pepper, then cook gently, stirring, for 2 minutes.
7. Process the soup in a blender in batches, then return to the pan and reheat gently.
8. Serve in bowls topped with cream fraiche and garnish with basil leaves.

tomatoes, vegetable broth, tomato paste, balsamic vinegar, molasses, handful basil, salt, pepper, basil, creme fraiche

Taken from www.food.com/recipe/fresh-tomato-soup-436657 (may not work)