Creamy Tomato Basil Soup

I'm not much on tomato soup but over hte last couple year I've started to become a fan. However, I prefer the creamier versions which can be a little less healthy but I mean it's soup so it's ok I think. Ha!! Below is a recent recipe I've been enjoying. Very simple nad makes a great quick dinner. In italy it's especially good with some schiacchiata or focaccia.

• 4 tomatoes - peeled, seeded and diced (I used canned diced tomatoes as a time saver)
• 4 cups tomato juice
• 14 leaves fresh basil
• 1 cup heavy whipping cream
• 1/2 cup butter
• salt and pepper to taste

Directions

1. 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.Or use an immersion blender.
2. 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.Serve hot and with some crusty bread.