1. Combine tomatoes, juice/and or stock in saucepan
2. Simmer 30 minutes
3. In a blener or food processor, puree, including the basil leaves, in small batches. Return to saucepan and add cream and butter, while stirring over low heat. Garnish with basil leaves and serve with crusty bread.
For a less watery soup, use less of the tomato juice/stock and don't puree too long.
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