Creamy Tomato Basil Soup

In a soup pot or dutch oven, heat oil and butter over medium-high heat. Add onions and cook until tender, stirring frequently so as not to brown them.

Place cooked onions in a food processor, along with the garlic, basil, and one of the cans of crushed tomatoes. Puree until smooth. Return mixture back to the soup pot.

Place the second can of crushed tomatoes in the food processor and puree until smooth. Add to the pot with the rest of the tomatoes. Add sugar, broth, salt and pepper and cook over medium to medium-low heat for about 20 minutes. Be careful not to get the tomato mixture too hot, or you’ll scald your half-and-half when you add it later.

Add all of the half-and-half (or heavy cream, if you’re feeling frisky), and stir to combine. Cook for another 10 minutes or so, to heat through. You may need to turn up the heat to medium, since you’re adding so much cold half-and-half. Add additional broth, if you’d like, to create your desired consistency. Adjust seasonings/sugar to taste.

Serve hot with croutons and a grilled cheese sandwich.