4 tomatoes - peeled, seeded and diced,
4 cups tomato juice,
14 leaves fresh basil,
1 cup heavy whipping cream,
1/2 cup butter,
salt and pepper to taste
1- Place tomatoes and juice in a stock pot over medium heat.
2- Simmer for 30 minutes.
3- Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.
4- Place the pot over medium heat, and stir in the heavy cream and butter.
5- Season with salt and pepper.
6- Heat, stirring until the butter is melted. Do not boil.