La Madeleine Tomato-Basil Soup

La Madeleine Tomato-Basil Soup

4 cups (8-10) tomatoes peeled, cored and chopped or 4 cups canned whole tomatoes, crushed
4 cups unsalted tomato juice
12 to 14 fresh basil leaves, chopped
1 cup whipping cream
1/2 cup sweet unsalted butter, softened
1/4 teaspoon cracked black pepper
salt to taste

Combine tomatoes and juice in a saucepan. Simmer for 30 minutes over a medium-low heat. Cool slightly, then place in a blender or food processor, add the basil and process to puree; this will need to be done in batches, depending on the size of your blender. Return mixture to saucepan and add the cream and butter. Stir over low heat until the butter and cream are incorporated. Stir in salt to taste and pepper. Garnish the soup with fresh basil and serve with really good crusty bread.