- 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
- Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.
- Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.
473 calories; 45.4 g fat; 16.8 g carbohydrates; 4.4 g protein; 143 mg cholesterol; 217 mg sodium.