La Madeleine's Tomato Basil Soup
4 cups tomatoes (8-10) peeled, cored, and chopped
or 4 cups canned whole tomatoes, crushed
4 cups tomato juice or mixture of tomato juice and
vegetable or chicken stock
20 fresh basil leaves
1 cup heavy whipping cream
1/2 cup sweet, softened, unsalted butter (one stick)
1/4 tsp. cracked black pepper & salt to taste
Combine tomatoes and juice (or juice/stock mixture) in a saucepan. Simmer for 30 minutes over medium-low heat. Allow to cool slightly.
Place mixture in blender or food processor. Add 12 basil leaves to mixture, making sure to add only 3 to 4 leaves at a time. Puree mixture before adding more leaves.
Return mixture to saucepan and add cream and butter. Stir over low heat until cream and butter are incorporated. Stir in salt and pepper to taste.