Cut the tomatoes into small pieces, sauté in hot fat in a pot and deglaze with soup.
Add whipped cream and season with salt, pepper, herbs de Provence and chopped basil.
Puree, season to taste and serve the soup in a deep dish.
Cut the tomatoes into small pieces, sauté in hot fat in a pot and deglaze with soup.
Add whipped cream and season with salt, pepper, herbs de Provence and chopped basil.
Puree, season to taste and serve the soup in a deep dish.