4 tomatoes- peeled, seeded and diced
4 cups tomato juice
14 leaves fresh basil
1 cup heavy whipping cream
1/2 cup butter
salt and pepper to taste
Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, either with an immersion blender or in a regular blender.
Return to a simmer and stir in the cream and butter. Season to taste with salt and pepper. Heat, stirring until the butter is melted, do not boil.
About 4, 1 cup servings.
