Tomato-Basil Soup

I took a standard recipe and tweaked it a bit! Delicious!

1 - 28 oz can whole tomatoes

1 - 14 oz can petite diced tomatoes

2 cups chicken or vegetable broth

1 dozen basil leaves, sliced

2 cloves garlic, minced

2-4 Tbsp brown sugar

1 tsp salt (I used more but didn't measure)

1/2 tsp pepper

1 cup heavy cream

1/2 stick butter

Puree the whole tomatoes in blender. Add everything (except cream and butter) to stock pot and simmer simmer 30-40 minutes. Add cream/butter and heat through. Serve.