Cooked tomatoes and tomato juice are pureed with fresh basil leaves in this soup thickened with heavy cream.

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

1. Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.

2. Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.