Tomato cream soup

Ingredients

4 tomatoes

4 cups tomato juice

1 bunch fresh bollek

1 cup heavy cream

50-70 g butter

black pepper

salt

Peel the tomatoes, remove the seeds, and chop them into cubes.
Place the tomatoes and tomato juice in a saucepan on the stove and, once they come to a boil, let them simmer for 30 minutes over medium heat.
Transfer them to a blender, add the basil, and blend. Return to the stove.
Over medium heat, add the butter and slowly pour in the cream, stirring constantly.
Be careful not to let it curdle.
Season with salt and pepper.
Stir until the butter has melted. Be careful not to let it boil.
You can serve it with small bruschetta with pesto and parmesan.