Anyone who has tried this soup, knows that it gets serious real quick... there is no turning back. With weather in the 20's (for those rolling their eyes, this is the south, its not supposed to be this cold!!!) it hasn't failed me yet and I've been making this since college. Try with grilled cheese and I'm sure you will be involved. :)
The key to making this amazing is, FRESH basil leaves, REAL butter, and heavy cream. Hey, who said this was diet friendly? Although I think it may be low-carb :)
2 large cans of whole peeled tomatoes
14 fresh basil leaves
1 cup heavy whipping cream
1/2 cup butter
salt and pepper to taste
Simmer tomatoes for 30 minutes in stock pot. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.
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.