Rachel's Tomato Basil Soup

This delicious tomato basil soup has become a staple in our family menu. It makes for great leftovers for lunches, and I usually pair it with buttered toast and a Spinach & Strawberry Salad with Almonds.

(found on www.allrecipes.com)

• 1 (28 ounce) can crushed tomatoes
• 1 (11.5 ounce) can tomato-vegetable juice cocktail
• 1 (14.5 ounce) can chicken broth
• 20 fresh basil leaves, cut into thin strips
• 1 cup heavy cream
• 1/4 cup butter or margarine

1. 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