Cream of Tomato Soup

This is a recipe I created in my attempt to duplicate the soup that is served at the Nouvelle Cafe (aka "that place with the tomato soup") in Wichita. Everyone who has tried it says it tastes like the real thing! It is rich and velvety and very satisfying. Keep in mind that I just guessed at everything, so most of the ingredients listed are approximate.

Start with a small amount of finely minced fresh onion (about 1/8 to 1/4 cup) which you saute in a tablespoonful of butter or olive oil. When the onion is tender it will look clear. Now you can add a dash of garlic powder, a half-teaspoon of sugar, a small can of tomato paste (paste, not sauce), and about 2 cups of water. Stir the water slowly into the paste, using a wire whisk, until it is smooth. Bring this to a simmer and add at least a teaspoon of dried basil which you crush in your palm before throwing into the soup. Once you have made the soup, you will probably make adjustments to your own taste. You may also want to add a small amount of oregano as well, but I like the basil, and lots of it! When the mixture has been simmering for several minutes, add a cup of whipping cream (hey, I said this was rich!) and whisk carefully until blended. Heat gently, stirring occasionally, and add salt and pepper to taste (don't allow it to boil or the cream may curdle). It will taste quite bland until you put enough salt into it, but I can't really say how much you should use. Now... pour into a pretty bowl and indulge!