Ingredients

Instructions

  1. Simmer tomatoes, vegetable/tomato juice and stock in saucepan for 30 minutes.
  2. Remove from heat and puree with the basil leaves using one of those handy dandy immersion blenders right in the cooking pan.
  3. Return to low heat and stir while adding cream and butter.
  4. Sprinkle each serving with grated parmesan and basil leaves. I like to float toasted fresh garlic-parmesan croutons!