1 Teaspoon Olive Oil
1/2 Cup Onion-minced very finely
2 28 Ounce Cans Crushed Tomatoes
2 Cups V-8 juice
1 Cup Chicken Broth or Stock
2 Garlic Cloves; pressed
14 – 18 Fresh Basil Leaves
½ tsp Italian Seasoning
1-1/4 Cup Heavy Cream
Salt and Pepper to taste
1. Heat 1 teaspoon olive oil in a large sauce pan and saute onion and garlic in olive oil.
2. Place tomatoes, juice and chicken broth/stock in sauce pan with onions and garlic, over medium heat; simmer 30 minutes. Puree the tomato mixture along with the basil leaves, onions, garlic and Italian seasoning.
3. Turn heat to LOW heat. SLOWLY add heavy cream; season with salt and pepper as needed.
Simmer on low for 1 ½ – 2 hours on low. BE SURE THE SOUP DOES NOT BOIL.