- Dice Roma Tomatoes and place the Roma Tomatoes and tomato juice in a stock pot over medium heat. Simmer for 30 minutes.
- Puree the tomato mixture along with basil leaves, and return the puree to the stock pot.
- Place the pot over medium heat, and stir in heavy cream. Keep on heat for 5 minutes or until 170 degrees. Season with Salt and Pepper.
Chef’s Tip: You can substitute cream with 1% or skimmed milk, or to increase protein and fiber, replace cream or milk with 2 cups pureed white kidney beans.