Ingredients:
2 cups chicken stock
2 cups tomato juice
2 (14 1/2 ounce) cans tomatoes
12 fresh basil leaves
1 cup heavy cream
1/4 lb unsalted butter
Directions:
Combine stock, tomato juice, and tomatoes in pot and simmer for 25 minutes.
Add basil and simmer 5 minutes more.
Puree the mixture in batches in a blender.
Pour soup back into the pot, over low heat add the cream and butter until blended.
Servings: 8
Time preparation: 5 min.
Time total: 45 min.