Fresh Tomato and Basil Soup

INGREDIENTS
1 tablespoon olive oil
2 tablespoons butter
1 medium/small onion, finely chopped
6 tomatoes, roughly chopped
2 garlic clove, roughly chopped
2 14oz. cans of chicken broth (28 oz. or 3 ½ cups)
2 tablespoons sun-dried tomato paste
2 tablespoons shredded fresh basil (or about 1 tablespoon dried)
1 cup heavy cream
Salt and ground black pepper

Heat the oil and butter in a large pan until foaming. Add the onion and cook gently for about 5 minutes, stirring frequently, until softened, but do not allow to brown. Stir in the chopped tomatoes and garlic, then add the broth, sun-dried tomato paste and salt and pepper to taste. Bring to boil, then lower the heat, half-cover the pan and simmer gently for 20 minutes, stirring occasionally to prevent the tomatoes from sticking to the base. Allow to cool. Pour the soup into a food processor or blender. IF THE SOUP IS NOT COOL, IT WILL SPRAY ALL OVER WHEN BLENDED. Add the basil and blend to a paste. Add the heavy cream and heat through, stirring. Do not allow the soup to boil. Check the consistency and add more broth if necessary. Adjust the seasoning, pour into bowls and garnish with whole basil leaves. Serve immediately.

*After adding the tomatoes, broth and sun-dried tomato paste to the onions you can blend it before cooking it. I do this when I’m in a hurry.