Puree enough fresh tomatoes in a blender to equal five cups of puree. This was about 4 large tomatoes and maybe a pint of cherry tomatoes.
Pour the puree into a large saucepan and add the butter and cream cheese. Heat to a simmer and cook until the butter and cream cheese melt. Carefully pour the soup back into the blender and add the basil (use caution blending hot liquids - always vent the lid) or use an immersion blender to puree until smooth.
This is very rich. I have the servings small because of that and to keep the carbs down. I recommend eating it as a side dish or appetizer.Notes on Sweeteners: