This is my favourite Tomato and Basil Soup. I make it in the summer and freeze it. I add the cream and butter when re-heating.
4 cups Tomatoes, peeled and chopped
4 cups Tomato Juice
14 Basil leaves, fresh
1 cup Heavy Cream
4 ounces Butter
Salt and Pepper, to taste
Combine tomatoes and juice in stock pot. Simmer 30 minutes. Puree along with basil leaves in processor. Return to stock pot and add heavy cream and butter. Adjust seasonings to personal preference.