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Yields: 8 servings
Amount
Ingredient
4 tsp
dried basil
2 (28 oz) cans
San Marzano tomatoes
6 oz (1½ sticks)
unsalted butter
1 pint
heavy cream
To taste
salt and pepper
Combine the basil, tomato and butter in a saucepan. Bring to a boil then reduce to a simmer. Cook for one hour.
Puree soup and add the cream.
Season to taste.
