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Originally shared on the web 08/23/2016

1/2 c. butter, sliced
1 c. fresh basil, chopped
2 cloves garlic, minced
2 28-oz. cans crushed tomatoes
1 qt. half-and-half
salt and pepper to taste
Garnish: shredded Parmesan cheese, herbed croutons

In a large saucepan, melt butter over medium heat. Add basil; sauté for 2 minutes. Add garlic and tomatoes with juice. Reduce heat to medium-low; simmer for 20 minutes. Remove from heat; let cool slightly. Working in batches, transfer tomato mixture to a blender and purée. Transfer back to saucepan and add half-and-half, mixing well. Reheat soup over low heat; season with salt and pepper. Ladle soup into bowls; garnish with cheese and croutons. Makes 8-10 servings