Farmers Market Tomato Soup

Chef Jenn Magrey 
Newgate Farm tomatoes

1 tablespoon butter
12-15 tomatoes cut into medium dice. Any and all tomatoes work. It’s a great recipe for those slightly bruised and not so pretty! 
1/2 onion diced -
1 carrot (average sized) medium dice
Two Guys from Woodbridge Basil - small chiffonade
Cream or half-and-half (optional)

Melt butter into soup pot/sauce pan over heat medium heat. 
Add onions and carrots and sauté until translucent and beginning to soften. About 5 minutes. 
Add the tomatoes, seeds skins and all. Add about 1 teaspoon kosher salt, a few cracks of black pepper and a teaspoon of sugar. 

Stir to combine. Cool until the tomatoes have softened and a lot of liquid is in pan. No need to add any water or broth. 

Using an immersion hand blender, purée the soup until there are no chunkiness left. Taste and add a little more salt, pepper and sugar if needed. Add the fresh basil chiffonade and a little cream or half and half, if desired