Fresh Tomato Soup + Cream of Fresh Tomato Soup

From Joy of Cooking.
3 pounds ripe tomatoes peeled, seeded, and chopped, with juices
2 Tablespoons extra virgin olive oil
1 Tablespoon pesto sauce (for Cream of Fresh Tomato Soup)
1 medium onion coarsely chopped
1/4 teaspoon ground black pepper
3/4 teaspoon salt
1/4 cup heavy cream (for Cream of Fresh Tomato Soup)

A simple, clean-tasting soup.
For a warmer, zestier soup, make Cream of Fresh Tomato Soup. This soup reminds me of the Tomato Basil soup at Zupa’s in Utah.
1. Heat olive oil in a soup pot over medium-low heat.
2. Add the onion and cook, stirring, until tender but not browned, 5 to 10 minutes.
3. Stir in the tomatoes and their juices.
4. Simmer until the tomatoes are covered in their own liquid, about 25 minutes.
5. Puree until smooth, either in a blender or using a hand blender (be careful either way–the soup is hot).
6. Return to the pot and stir in the salt and pepper.
Serve hot or cold.
For Cream of Fresh Tomato Soup:
7. Stir in the heavy cream and pesto sauce. Gently heat through and serve immediately.