Tomato Soup

Dice onions and quarter tomatoes. Saute onions in olive oil using a large heavy saucepan over medium heat, stirring occasionally until tender and translucent, about 10 to 12 minutes.
Add tomatoes, chicken broth, tyme and cayenne pepper and continue to cook over medium heat stirring often to prevent scorching, about 20 minutes or until the tomatoes have cooked down to a pulp.Add more chicken stock if the mixture gets to thick.
Puree soup in batches using either a food processor or blender. Strain the tomato mixture through a medium mesh sieve placed over a clean saucepan. Discard remaining peel,seeds and herbs. Reheat soup mixture gently over low heat. Cook until the mixture is reduced to a medium thick consistency. Season with salt and pepper. Add cream and season to taste.Stir in shredded basil. Top with creme fresh and a couple of whole basil leaves.