Ingredients
1 (28 oz. can) crushed tomato
1 (11.5 oz can) V-vegetable juice
1 (14.5 oz) can chicken broth
1 1/2 - 2 Tbsp. basil leaves (fresh or dried)
1/4 C. butter
1 c whipping cream
Preparation
In a large saucepan, combine the first 3 ingredients. Bring to a boil and boil 30 minutes. Remove from heat and stir in basil. Return to medium low heat and add butter and cream and heat thoroughly. Serve immediately.
Note: I do freeze this soup and it is still fine re-heated.
