INGREDIENTS

6 medium tomatoes chopped
1 cup water
2 medium leeks chopped
1 T butter
1 T olive oil
½ c chopped basil
½ c heavy cream
Salt/pepper

PREPARATION

Sauté leeks in butter and olive oil in a large soup pot until the leeks are sweating an translucent, add salt and tomatoes and water.  Bring tomatoes and leeks to a boil and simmer for about 30 minutes.  Using a hand held food processor blend tomato leek mixture until smooth.   Alternately take basil and heavy cream and blend on low with a hand held processor until basil and cream are mixed well,  place soup in a bowl and drizzle basil cream over the top.