I simmered two cans of Scalfani crushed San Marzano tomatoes, and a no-salt tomato juice, and about two teaspoons of sea salt, then strained it through a china cap and pureed the daylights out of it and the basil leaves. The result at that point was a wonderfully fresh and vibrant soup.
I should've stopped there.
I added the butter, and slowly added the cream, stopping to taste after about 1/3 of a cup. The vibrancy of the basil was totally gone, and the zip of the tomatoes was much diminished. I stopped adding cream and added salt, pepper, and lemon juice to try to jazz up what I'd ruined.
I'd suggest omitting the cream, cutting the butter in half, and increasing the basil by a third. If you insist on all the cream and butter, I'd about triple the basil.
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I simmered two cans of Scalfani crushed San Marzano tomatoes, and a no-salt tomato juice, and...