Melt butter in a large pot over medium heat. Meanwhile add canned tomatoes along with the juices to a blender and process until well pureed . Add garlic to pot and saute 30 seconds then pour in tomatoes and chicken stock and bring to a gentle bubble. Reduce heat and simmer 10 minutes. Stir in half of the basil, season with salt and pepper if desired. Pour into bowls and drizzle each serving with cream if using then sprinkle with remaining basil. Serve warm.
