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1 tsp oil	2 garlic cloves, minced
1/2 c minced onions	2 tsp basil
2 cans crushed tomatoes	1/2 tsp Italian seasoning
2 c V-8 juice	1 1/4 cups heavy cream
1 c chicken broth	1 tsp salt; 1/2 tsp pepper

Heat oil and saute onion and garlic. Place tomatoes, juice, and broth in pan with onions; simmer 30 minutes. Puree mixture. Turn heat to low and slowly add heavy cream; season with salt and pepper. Simmer on low for 1 1/2 to 2 hours. DO NOT BOIL. Garnish with croutons.