This is a pretty straight forward pureed soup although if you like you may want to dice all of the vegetables and then leave it chunky. Another addition could be cooked shrimp or crab. Best on a cold winter afternoon.

Ingredients:

2 Tbsp oil
1 sliced onion
4 cloves chopped garlic
2 sliced red bell peppers
2 cups canned or very ripe fresh tomatoes
1 cup cream
2 cups water
1/4 cup packed fresh basil
 Salt and Pepper

Saute onions, garlic and peppers in oil over low heat until cooked through. Make sure not to get any color or browning on the veggies. 
Add tomatoes, cream and water and simmer for 15 - 20  minutes. 
Add basil and puree until smooth. 
Strain through a fine sieve until all the moisture is pushed through the sieve. Salt and pepper to taste.