Tomato Basil Soup

Tomato Basil Soup 6 ripe tomatoes -- peeled 3 pounds carrots -- thinly sliced 3 stalks celery -- thinly sliced 2 leeks -- thinly sliced 2 Tablespoons butter 2 Tablespoons flour 2 1/2 cups water 1 Pinch sugar 1/2 bay leaf 1/4 Tablespoon fresh basil -- chopped 5 Tablespoons light cream Quarter tomatoes and remove all seeds; reserve any juice from tomatoes. Cook celery and carrots in butter for a few minutes until soft. Stir in flour. Add tomato juice, water, and seasonings. Stir mixture until it comes to a boil and simmer 1/2 hour. Put in blender, add basil and puree. Add cream. Return to pan and reheat. Sprinkle with additional basil and serve.