4 c tomato juice
1 – 28 oz can of crushed tomatoes
3 Tablespoons Basil
Optional 2 tablespoons parsley
Simmer above for 30 minutes
Add 1 cup whipping cream and 1 stick of Butter
To thicken and reduce acidity:
In a small bowl combine 2 tablespoons cornstarch, 4 Tablespoons Brown sugar then add a ladle of soup.
Cook until thoroughly heated through.