Ingredients
-
4 cups whole canned tomatoes (or 8-10 fresh peeled, and chopped)
-
4 cups tomato juice, & broth mix of (50/50, I used vegetable broth to make the recipe vegetarian)
-
8 basil leaves, chopped finely or 1 tablespoon dried basil
-
1 cup cream
-
8 tablespoons sweet unsalted butter
-
1/4 teaspoon salt
-
1/4 teaspoon black pepper
Instructions
- Combine tomatoes, tomato juice and broth in a saucepan and simmer for 30 minutes.
- Puree with basil in the blender. Make sure that this is smooth - I always strain it.
- Return to saucepan. Add cream and butter while stirring over low heat.
- Serve and enjoy!