- 4 cups petite chopped tomatoes, juice drained
- 4 cups tomato juice
- 12-14 fresh basil leaves
- 1 cup heavy whipping cream
- 1 stick unsalted/sweet butter, softened
- 1/4 tsp. crushed black pepper
- Salt to taste
Mix tomatoes and tomato juice in sauce pan. Simmer on medium-low heat for 30 minutes. Cool slightly. Separate into fourths and place each fourth in blender with 3-4 basil leaves. Blend until leaves are fine. Repeat until all parts are blended. Put back into sauce pan and mix in all other ingredients. Stir over low heat until fully blended. Best if served with Caesar salad and crusty bread.Notes: My story behind this one is... I am from Hot Springs, Arkansas. There is a small bistro named Cafe 1217. It has been written up in the Southern Living magazine a few times. It has been showcased on the Food Network! Well, it is my favorite place to eat! Their signature dish is a version of this tomato soup! Andrew and Jillian, my daughter, love it! And Andrew hates tomatoes! Try it! It is wonderful!