Tomato Soup

6 to 8 ripe tomatoes, peeled and partially seeded.
2 Tbs. butter.
1 ½ cups chicken broth.
¼ cup white wine.
1 med. onion, chopped
1 clove garlic, minced.
1 tsp. dried basil.
3 tsp. sugar.
Salt and pepper to taste.
½ cup heavy cream.

Melt butter in dutch oven or large pot. Sauté onion and garlic until soft, Add basil, pinch of salt and pepper, sugar, tomatoes, wine and broth and bring to a boil. Reduce to a simmer and cover. Let cook for 30 minutes, stirring often and mashing with a potato masher. Remove from heat and let cool slightly. Place cooled mixture in a blender in batches, blending until smooth. At this point you may return to pot, add the heavy cream, adjust seasoning and heat just until serving temperature. If you are going to freeze it, pour blended mixture into freezer containers and freeze, adding the cream and adjusting the seasoning when you plan to heat and serve it.