Five ingredients plus salt and pepper to taste. Simple. Delicious!
In a large pot of boiling water, drop the tomatoes; leave for 45 to 60 seconds. Remove with a slotted spoon and set aside. When cool, peel, seed and dice. Set aside.
In a wide soup pot over medium-low heat, add the olive oil. When the soup pot is hot, add the diced onion, cook until translucent.
Add the tomatoes and chicken stock to the pot. Reduce heat, cook for 30 minutes, stirring occasionally.
During the last 5 to 10 minutes of cooking, add the basil.
At this point, you could add a few tablespoons of cream, it's optional.
With an immersion blender, puree the soup.
Season to taste with the salt and pepper.
Serve in soup bowls with freshly grated Parmesan cheese!