by Michelle Wagstaff
Michelle brought this soup at our Souper Saturday. It's a delicious soup perfect for the fall!
64 oz tomato juice
2-15 oz cans Italian style diced tomatoes
25-30 fresh basil leaves
2 cubes butter
2 cups heavy cream
Blend canned tomatoes in blender with basil leaves until well blended, combine with tomato juice in stock pan and bring to a boil then simmer, covered for 15 minutes. Add the butter and let it melt then slowly stir in the cream. Heat back up, but don't let it boil. I usually use my bottled tomatoes instead of tomato juice which are slightly chunky so you may want to reduce the tomato juice and add another can of diced tomatoes. Enjoy!
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