2 tablespoons olive oil
1/2 cup chopped onion
2 cloves garlic, minced
2, 28-ounce cans crushed, fire-roasted tomatoes
4 cups tomato juice
1 cup chopped fresh basil leaves
1 cup heavy cream
1 stick butter
Salt and pepper to taste
- In a large soup pot, heat olive oil and sauté onion and garlic until tender. Add tomatoes and tomato juice and simmer 10 minutes. Stir in basil leaves and remove soup from heat to cool. (To cool quickly, place pot in sink or bowl of ice and stir.)
- When cool, process in batches in food processor or blender. Return smooth soup to the pot and place over medium heat. Stir in cream, butter and salt and pepper. Bring just to a simmer.
