There's nothing like this rich, creamy soup on a chilly night!
3 cans diced tomatoes
1 quart tomato juice
3 tablespoons dried basil
1 1/2 cups heavy cream
3/4 cup butter*
1. Place tomatoes and juice in pot and simmer 30 minutes.
2. Puree mixture. I use a stick blender, but you can transfer to an actual blender if you trust yourself not to spill hot tomatoes everywhere. Add basil.
3. Return to medium heat. DO NOT BOIL.
4. Stir in heavy cream and butter. Keep stirring until butter is melted.
Add salt and pepper to taste, and garnish with shredded cheese if desired.
*You can use something like I Can't Believe it's Not Butter to cut down fat/calories, but if you want the rich taste, use butter!