Cream of Tomato Soup with Basil Oil

A nice rich tomato soup in just about an hour, all told. At my house, the first question was whether we could make enough of it to can, and just stop buying canned tomato soup all together. (The butter is added just before serving, so it looks like the answer is yes.)

I don't buy "fresh" tomatoes in the winter if I can help it, so I used two 28-oz. cans of whole stewed tomatoes, drained, and it worked just fine. I must admit I'm looking forward to tomato season to see how it turns out with fresh.