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LA MADELEINE TOMATO BASIL SOUP

4 C. tomatoes (8 to 10), peeled, cored and chopped,
    or 4 C. whole tomatoes, crushed
4 C. unsalted tomato juice
12 to 14 fresh basil leaves
1 C. whipping cream
1/2 C. sweet unsalted butter, softened
1/4 tsp. cracked black pepper
Salt, to taste

Combine tomatoes and juice in saucepan. Simmer for 30 minutes over medium low heat. Cool slightly, then place in blender. Add basil and process to purée. This will have to be done in batches. Return mixture to saucepan. Add butter and cream. Stir over low heat until butter and cream are incorporated. Stir in salt and pepper before serving.