Tomato Basil Soup from Yvette Marie’s Cafe


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


  • 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.