12 cups canned, crushed tomatoes
4 cups tomato juice
4 cups vegetable stock
14 fresh, clean basil leaves
1 cup heavy whipping cream
1/4 pound unsalted butter
salt, pepper, cracked pepper to taste
Combine canned tomatoes, tomato juice, and stock to pot and simmer for 1 hour. Add sail leaves and puree. Add cream and butter. Season to taste with salt, pepper and cracked pepper.