Creamy Tomato Bisque

The key to making this super awesome recipe is fresh, vine ripened ingredients - organic vine ripened tomatoes and fresh basil are critical and make a HUGE difference in taste!
(I modified this from The Art and Science of Low Carbohydrate Performance to be lower in carbohydrates and higher in fat.)

Ingredients:
1 medium or 1/2 large onion, coarsely chopped
2 medium cloves garlic, coarsely chopped
12 roma tomatoes, diced
12-15 fresh basil leaves, sliced
0.5 cup olive oil
2 teaspoons fresh ground sea salt
1 teaspoon finely ground black pepper
4 cups chicken broth (fresh is best but bouillon cubes will do in a pinch)
1.5 sup heavy whipping cream

Directions
1. Chop onions and garlic and place in a large pot with olive oil. Saute over medium heat until soft and slightly browned (approx. 5 minutes),
2. Dice tomatoes, slice basil and add to the pot along with the salt and pepper,
3. Cover and simmer for 10 minutes,
4. Remove from heat and allow to cool for 5 minutes,
5. Blend in food processor with frequent pulsing, for 1-2 minutes until there are no large chunks.
6. At this point, if you want a very smooth bisque with no chunks you can strain it using a sieve (throw away the pieces in the sieve). I like mine to have small pieces to make it more "hearty".
7. After returning the soup back to the original pot, add the chicken broth and heat on low until you see steam (approximately 160F). It's important not to let it boil or get too hot as the cream will curdle (and then it tastes gross!).
8. Remove the soup from the heat and gently whisk in the heavy cream.
9. Salt to taste and enjoy!!