3 Tbsp. unsalted butter
1/2 of a small red onion, diced
6 garlic cloves, diced
6 fresh basil leaves
1/2 tsp kosher salt
1/4 tsp pepper
1/2 tsp crushed red pepper flakes
2 Tbsp. all purpose flour
2 cups V8
28 oz whole tomatoes and their juice
1 cup heavy cream
In a large stock pot over medium low heat, melt butter. Add garlic, red onion, basil, salt pepper, and crushed red pepper flakes. Cook until the onion is translucent.
Whisk in the flour and continue cooking until the flour is fragrant and a light brown color.
Whisk in the V8 a little at a time, allowing the flour mixture to smoothly whisk into the liquid. Add the tomatoes and bring to a boil. Then reduce to a simmer and continue cooking, covered for 15 minutes.
Either using an immersion blender or working in batches with a stand blender, puree the soup.
Remove from the heat and gently stir in the heavy cream.
Serve with crusty bread.