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Ingredients
6 tomatoes
6 cups tomato juice
15 to 20 leaves fresh basil
1 cup heavy whipping cream
3/4 cup butter
salt and pepper to taste
Directions
- Place tomatoes and juice in a stockpot over medium heat.
- Simmer for 30 minutes.
- Remove 2/3 of the tomato mixture from the stockpot. Puree this mixture along with the 1/2 of the basil leaves, and return the puree to the stockpot.
- Chiffonade the remaining 1/2 of the basil leaves and stir into the tomato mixture, reserving some for garnish as desired.
- Place the pot over medium heat, and stir in the heavy cream and butter.
- Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.
