RICH AND CREAMY TOMATO BASIL SOUP
Awesome for lunch with grilled cheese!
4 tomatoes peeled, seeded and sliced OR 2 cans diced tomato (um, I always use canned)
4 cups tomato juice
14 leaves fresh basil (I have done this with dried as well, just depends what's on hand)
1 cup heavy whipping cream
1/2 cup butter
salt and pepper to taste
1. Place tomatoes and juice in stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves and return to the stock pot (I do this in batches with a ladle, a blender, and a big bowl, which I empty back into the pot at the end).
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.