Creamy Tomato Basil Soup

2 (28 oz) cans diced or crushed tomatoes2 c. chicken stock (broth)1 pkg. fresh basil leaves3/4 c. heavy cream or half and half1/2 c. butter1 T. tomato paste1/8 - 1/4 c. balsamic vinegar (to taste)peppersaltMix tomatoes and stock for 30 min on low to med. heat. ADd basil and puree in food processor or blender. Pour back into pot. Over low heat add cream and butter until melted. ADd tomato paste, vinegar and salt and pepper. Serve w/ grated parmesan cheese on top.***I didn't use tomato paste and you can also add a little bit of brown sugar to offset the acidity of the tomatoes. If using vinegar, make sure it's balsamic. It makes a difference. You can find the basil in the produce section usually hanging up above the lettuce or in herb section. Enjoy!!