Sun-Dried Tomato Cream Soup

• 34 cup sun-dried tomato packed in oil, drained (packed in olive oil)
• 2 cups tomato juice
• 2 cups whipping cream
• 12 teaspoon salt
• 14 teaspoon pepper
• basil leaves (to garnish)

1. Puree sundried tomatoes and 1 cup tomato juice in blender.
2. Blend until smooth.
3. Place the remaining cup of tomato juice and the blended mixture in a saucepan.
4. Bring to a boil over medium high heat.
5. Remove from heat, add cream, salt and pepper.
6. Return to the stove and cook over low heat until soup is heated through.
7. Do not boil.
8. Garnish with basil and serve.

tomato, tomato juice, whipping cream, salt, pepper, basil

Taken from www.food.com/recipe/sun-dried-tomato-cream-soup-233338 (may not work)