3 large ripe tomatoes -- chopped (1-1/2 cups)

1/3 cup extra virgin olive oil

1 small onion -- chopped (1/3 cup)

1 teaspoon minced garlic

1/2 cup all-purpose flour

3 cups chicken broth

3/4 cup fresh basil -- chiffonade cut

4 cups tomato sauce

2 cups tomato juice

1 cup half and half -- or

whipping cream 1 tablespoon sugar

1/2 teaspoon salt -- to taste

White pepper -- to taste 8 ounces lump crabmeat

Chiffonade: rolls leaves in sheath, from tip to stem. Then cut into thin strips.

Core and cut "x" in bottom of tomatoes; plunge into boiling water 20 to 30 seconds or until skin begins to peel back. Plunge into ice water. Peel tomatoes; cut in halves. Seed and coarsely chop tomato; set aside. Heat olive oil in large heavy saucepan. Add onions and garlic; cook 5 minutes or until transparent. Add flour, whisk over low heat 3 to 5 minutes. Do not brown. Whisk in chicken broth, removing all lumps. Add 1/2 cup fresh basil. Heat mixture to a boil; reduce heat to simmer and cook 5 to 10 minutes. Whisk in tomato sauce, tomato juice and reserved chopped tomatoes. Simmer 10 minutes. With large spoon, skim froth from top as it forms. Whisk in cream; heat to a simmer. Skim again, if necessary. Add sugar and season with salt and white pepper. Ladle into warm cups or bowls and garnish with remaining basil and fresh crabmeat, if desired. 8 cups; 8 servings