La Madeleine Tomato Basil Soup by Kim

I got this recipe from my friend, Rachel Cisneros, and it is so easy and delicious! I used the canned crushed tomatoes.

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

Combine tomatoes and juice in saucepan. Simmer for 30 minutes over medium-low heat. Cool slightly, then place in a blender or food processor. Add basil and process to puree; this will have to be done in batches. If you like a few chunks of tomato in your soup, leave a small amount un-pureed.
Return mixture to saucepan. Add cream and butter. Stir over low heat until butter and cream are incorporate. Stir in salt and pepper before serving.
Garnish if desired.