4 tomatoes, seeded and diced
4 cups tomato juice
14 leaves of fresh basil (I always add more!)
1 Cup heavy whipping cream (more of this only tastes better:)
1/2 C. butter
salt and pepper to taste
Put tomatoes and juice in soup pan and simmer for 30 minutes. Puree the mixture with the basil leaves and return to pan. Place over medium heat and stir in cream and buter. Season to taste, stir until butter is melted but do NOT boil. Serve with bread.
* I add a tablespoon or two of sugar, for some reason it helps balance the acidity of the tomatoes (probably wouldn't have to with fresh garden tomatoes) and makes it a bit sweeter, i also add a dash of garlic powder. Play around until it's how you like it...very yummy! Even my kids eat it with grilled cheese sandwiches!!
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