Basil Tomato Soup

• 2 (28 ounce) cans crushed tomatoes or tomato sauce
  
• 1 (14.5 ounce) can chicken broth
• fresh garlic or garlic powder
• fresh, finely minced onions or onion powder
  
• 18 fresh basil leaves, minced
• 1 teaspoon sugar
• 1 cup whipping cream or milk
  
• 1/2 cup butter or margarine

Directions

1. In a large saucepan, bring the tomatoes, broth, garlic and onions 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.
2. If using milk, put in separate pan and warm until just before boiling. Reduce heat. Add a little of the tomato mixture. Make sure it does not curdle. Slowly add more of the tomato mixture until you have added 1 cup total. Once that is done, slowly add the milk/tomato mixture to the tomato mixture. Add the butter. Wait until the butter melts and serve.
   
3. If using cream, simply add the cream to the tomato mixture along with the butter. Wait until the butter melts and serve.