Quick and Easy Cream of Tomato Soup

2 (15-ounce) containers, chicken or vegetable stock
1 (28-ounce) can crushed tomatoes
1 cup heavy cream
salt and black pepper
optional: about 20 leaves fresh basil

Combine broth and tomatoes and about 15 of the basil leaves, if using, in a medium saucepan over moderate heat. When soup bubbles, transfer to a blender or food processor and blend until smooth. Return to pan and stir in heavy cream and reduce heat to low. Season with a little salt and pepper and simmer gently 15 minutes, stirring occasionally. Serve with the remaining basil leaves, finely chopped, on top.