Tomato Basil Soup (Janay Bailey)

4 cans diced tomatoes
4 C tomato juice
12-14 washed fresh basil leaves (I have also used dried)
1 C heavy cream
1/4 lb butter
salt and pepper to taste
Combine tomatoes and juice in a sauce pan. Simmer on med low for about 30 minutes. Add in basil and puree with a hand blender, or pour into a blender in batches. Return to sauce pan and add cream and butter while stirring over low heat. Serve with a sprinkle of parmesan cheese or a dollap of pesto.
**This also freezes well. I freeze it in portion size containers and then just defrost in the microwave and eat.