Creamy Tomato Soup + Mayo Grilled Cheese

Ingredients:
Small can of diced tomatoes
4 cups tomato juice
14 fresh basil leaves
1 cup heavy whipping cream
1/2 cup butter
Salt and pepper to taste

​Directions:

1. Put diced tomatoes and tomato juice in a stock pot over medium heat.
2. Simmer for about 30 minutes.
3. Puree the tomato mixture and basil together, return to stock pot.
4. Continuing on medium heat, stir in heavy cream and butter.
5. Season with salt and pepper.
6. Heat and stir until butter is melted.
7. Serve immediately.  

*When you puree it, make sure you use a safe tool to do it, and be careful of the steam....I pureed mine in my blender, and although it did its job, I didn't think about the steam coming from the plastic lid before I done did it...ouch and oops!*

​*Yes, I used heavy cream and yes, I used a stick of butter in it, and you know what??...it tasted amazing! haha. It was my way of using up things in the kitchen that needed to be eaten up before the expiration date.*

*For the grilled cheese, I used Sara Lee Artesano bread (which is thicker than normal) and I spread Mayo on them instead of butter. Again, not the healthiest, but SO good!*