Tomato Soup with Cheesy Bread

From “All Recipes”

4 tomatoes - peeled, seeded and diced OR 16 oz can of diced tomatoes
4 cups tomato juice
14 leaves fresh basil
1 cup heavy whipping cream
1/2 cup butter
salt and pepper to taste
Sliced bread of your choice (multi grain with a hard crust is best)
4-6 slices of Monterey Jack Cheese

1. Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes.

2. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.

3. Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.

4. Top sliced bread with cheese and broil until cheese bubbles. Serve with warm soup.