4 C (8-10) fresh tomatoes, cored, peeled and chopped, or canned crushed tomatoes
4 C tomato juice or mix of veg/chicken stock
12-14 basil leaves, washed
1 C heavy cream
1 stick butter
Combine tomatoes and stock in saucepan, simmer 30 minutes.
Remove from heat, add basil, and puree.
Stir in cream, butter, salt/pepper.
Garnish with Parmesan.
*By the way, a 6 lb, 10oz can of tomato puree is perfect for tripling this recipe. Just fill it once to measure the stock too.