Tomato Basil Soup

• 4 C. (8 to 10) tomatoes, peeled, cored and chopped, or 4 C. canned whole tomatoes, crushed
• 3 1/2 C. tomato juice
• 1/2 C. vegetable stock (or chicken stock)
• 12 washed fresh basil leaves
• 1 C. heavy cream
• 1/4 pound sweet unsalted butter
• salt to taste
• 1/4 tsp. black pepper, cracked

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Combine tomatoes, juice/and or stock in saucepan. Simmer 30 minutes. Puree, along with the basil leaves, in small batches, in blender, food processor (or better yet, one of those handy hand-held food blenders, right in the cooking pan).

Return to saucepan and add cream and butter, while stirring over low heat. Garnish with basil leaves and serve with your favorite bread.