Tomato Basil Soup
28 oz. can crushed tomatoes
1 can (11.5 ounce) can V8 Juice
1 can (14.5 ounce) can chicken broth
18 fresh basil leaves cut into thin strips
1 c. heavy cream
¼ c. butter or margarine
In a large saucepan, combine the tomatoes, vegetable juice, and chicken broth. Bring to a boil, and cook for 30 minutes. Remove from heat, and stir in the basil. At this point, you may puree the soup if you wish. Add the cream and butter; return to medium-low heat, and stir until butter is melted. Serve immediately.