Saute onions in olive oil until golden and carmelized. Add garlic at end. Add chicken stock. Simmer for 15 to 20 minutes or until liquid has reduced a bit. Add tomatoes and continue to simmer until heated through. If using whole tomatoes, simmer longer to reduce a bit.

If desired, add bread cubes.

Add chop basil leaves to the pot. Use an immersion blender to puree the soup until smooth.Add cream and adjust consistency with more chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish with small swsirl of heavy cream.

* Or a quart jar of whole/diced tomatoes.