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1/4 cup butter
1/4 cup olive oil
2 cups chopped onions
3 lb. tomatoes, cored, peeled and quartered (or use three 16-oz. cans of peeled tomatoes)
6 cups chicken broth
1/2 cup chopped fresh basil
2 cups heavy cream
Salt and ground black pepper, to taste
8 to 10 sprigs fresh basil, for garnish
Serves 6 to 8
Heat butter and olive oil in a large pot over medium heat. Stir in onions and cook for 5 minutes or until translucent. Add tomatoes, broth and chopped basil. Reduce heat to low and continue cooking for 15 minutes, stirring constantly for the first 5 minutes.
Transfer soup to a blender and blend until smooth. (Or, use an immersible hand blender.) Using a strainer, pour soup back into the pot and bring to a boil. Reduce heat to low and gradually stir in cream; simmer until heated through. Season with salt and pepper and garnish each serving with a sprig of basil.