Tomato Basil Soup Recipe
4 tomatoes peeled,seeded, and diced
4 cups tomato juice
14 leaves fresh basil
1 cup heavy cream
Salt and pepper to taste
Put tomatos and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves. (Use an immersion blender. Cheap ones are only $20 bucks and I use mine all the time--they are great for smoothies too.)
Over medium heat stir in the cream, do not boil. Season with any salt an pepper desired. (I find that canned tomato juice is usually salty enough.) Serve hot with crusty bread and pesto.
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