Creamy and delicious with V8 for extra vitamins.
9 tomatoes, peeled, cored and chopped, about 4 C. or the equivalent in canned tomatoes, crushed 2 C. tomato juice V8 2 C. chicken stock 5 Tbs. fresh basil leaves, cleaned 1/2 pint heavy cream (1 C.) 1/4 C. unsalted butter Salt and pepper Parmesan cheese grated, to garnish
Simmer tomatoes, vegetable/tomato juice and stock in saucepan for 30 minutes. Remove from heat and puree with the basil leaves using one of those handy dandy immersion blenders right in the cooking pan. Return to low heat and stir while adding cream and butter. Sprinkle each serving with grated parmesan and basil leaves and serve with garlic bread.