Thanks to Monica Thoms, Illinois Benedictine University Dietetic Intern, for sharing this recipe!
8 to 10 tomatoes, peeled, cored and chopped, or 4 cups canned crushed tomatoes
4 cups tomato juice
12 to 14 fresh basil leaves
1 cup heavy cream
1/2 cup unsalted butter, softened
Salt and pepper to taste
Over medium heat, combine tomatoes and juice in a large saucepan and simmer for 30 minutes. In a food processor, combine tomato mixture and basil leaves in several small batches and process until smooth. Return blended mixture to saucepan over low heat. Stir in cream and butter, then season with salt and pepper. Continue stirring over low heat until soup is heated through.