Creamy Tomato Basil Soup Recipe

1 onion
2 cloves garlic, minced
2 tbl oil
4 tomatoes - peeled and seeded
4 cups tomato juice
14 leaves fresh basil
1 cup heavy whipping cream
1/2 cup butter
salt and pepper to taste

DIRECTIONS
Core tomatoes and place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. In another pan sautee the onions and garlic in oil. Puree the tomato mixture along with the basil leaves. Since the mixture will be hot when you put it in the blender, be sure to put a towel on top of the blender top and hold the top down firmly when you push the puree button! We don't want any accidents! Believe me, the first time I put something hot in my blender it exploded all over me and burned my arms and chest. Return the puree to the stock pot. Place the pot over medium heat, and stir in the onions, garlic, heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.

This is super tasty, and sort of fattening, but it is sooooooooo worth it. Do not substitute the heavy cream with half & half - go for the full fat heavy cream!