Peel tomatoes and cut in half. Remove the juice, seeds and partitions and pass through a sieve. Keep the juice. Cut the flesh into strips.
Set aside 6 basil leaves, coarsely chop the rest.
Cook tomato strips, tomato juice, chopped basil and half of the butter over medium heat, stirring a little.
When the strips begin to break down, increase the heat, add the remaining butter and stir heartily. Season with salt and pepper.
Transfer soup to plates, mold crème fraîche into center and garnish with whole basil leaves. Serve immediately.
Serve with: warm baguette
Keyword: Italy
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