- 2 cans (28 ounces each) crushed tomatoes
- 1 can (14-1/2 ounces) chicken broth
- 18 to 20 fresh basil leaves, minced
- 1 teaspoon sugar
- 1 cup heavy whipping cream
- 1/2 cup butter
- In a large saucepan, bring the tomatoes and broth to a boil.
- Reduce heat; cover and simmer for 10 minutes. Add basil and sugar.
- Reduce heat to low; stir in cream and butter. Cook until butter is melted.