Warm winter wonder Part 2

Inspired by some fresh produce from the local farmers market - very ripe tomatoes, aromatic basil and garlic - this was either going to be a rich tomato sauce for pasta or tomato soup.  In the end the weather helped make the decision.  So on a cold (well for Queensland anyway), rainy winter's day, it was time to make some warming soup.  This Tomato Bisque is simple,  delicious and takes very little time.  It certainly warmed me up for lunch today.

Tomato Bisque (serves 6 - 8)

1kg vine ripened tomatoes
2 tbsp extra virgin olive oil
50g unsalted butter
1 Spanish onion, finely chopped
1 clove garlic, finely chopped
1 fresh bay leaf
2 basil stalks (leaves and stalks)
1 cup (250mL) dry sherry
1 tbsp caster sugar
1 teaspoon salt
1 teaspoon freshly cracked black pepper
300mL tomato water (the water the tomatoes were blanched in, plus skins and seeds)
300mL cream

1. Score base of tomatoes and blanch in boiling water, till skin starts to split and peel away - about a minute.  Remove, drain and peel tomatoes.  Cut each tomato in half and de-seed.  Reserve the seeds and juice.  Chop tomatoes roughly.  (I usually peel and de-seed the tomatoes into the saucepan lid, then you can easily tip them into a sieve to drain the juice off.  Add water from the pot you blanched the tomatoes in, to the drained tomato juice to make up the 300mL 'tomato water', which you add to the soup later on. Then discard the seeds and skin.)
2. Heat a large saucepan, add olive oil and butter.  Lightly fry onions, garlic, bay leaf and basil stalks.
3. Once the onions are translucent pour in the sherry and allow to boil.
4. Add sugar, salt, pepper and chopped tomatoes.  Stir to combine, then pour in the tomato water (the juice from the drained skins and seeds, topped up with water from the blanching pan), bring to the boil.
5. Allow to cool slightly, remove the bay leaf (leave the basil in) and blend in batches until smooth.  (The soup could be chilled and frozen at this point.)
6. Return to saucepan add cream, stir, bring to boil.
7. Serve with crusty bread and a sprig of basil on top.