4 cups tomatoes, peeled, cored and chopped, or canned diced tomatoes
4 cups tomato juice OR part tomato juice and part vegetable or chicken stock
14 washed fresh basil leaves
1 cup heavy cream
1 Tablespoon butter
salt to taste
1/4 teaspoon cracked black pepper
I like to freeze my garden tomatoes to make this in the winter....then I roast them from frozen and remove skin (it slides right off) I roast them at 375 till slightly browned and very soft. If you don't want to use fresh then canned diced is okay.
Combine canned OR roasted tomatoes, juice/and or stock in saucepan. Simmer 30 minutes. Puree, along with the basil leaves, in small batches, in blender.
Return to saucepan and add cream and butter, while stirring, over low heat. Garnish with basil leaves and serve with your favorite bread.