Adapted from Allrecipes.com
Serves 4 to 6

Be careful when blending the hot ingredients; it’s much better to blend a very small amount of soup at a time. This recipe has exploded all over us on several occasions when we did not respect this. Great with grilled cheese.

2 14.5-ounce cans of diced tomatoes
4 cups tomato juice
¼ cup sun-dried tomatoes
1 ½ cup roasted red peppers, chopped
½ cup leaves fresh basil, packed
1/3 cup heavy cream
1/4 cup butter
Salt and pepper, to taste

Combine diced tomatoes, sun-dried tomatoes, peppers, and tomato juice in a pot and simmer over medium heat for about 30 minutes, remove from heat. Working in small batches, use a blender puree the tomato mixture with the basil leaves until smooth. Return the pureed mixture back to the stove on low. Stir in the butter and cream until combined and season with salt and pepper. Do not boil after cream is added.