Ingredients

• 1/4 cup butter
• 1/4 cup olive oil
• 1 1/2 cups chopped onions
• 3 pounds tomatoes - cored, peeled, and quartered
• 1/2 cup chopped fresh basil leaves
• salt to taste
• ground black pepper to taste
• 1 quart chicken broth
• 1 cup heavy cream
• 8 sprigs fresh basil for garnish

Directions

• Heat the butter and olive oil in a large pot over medium heat.
• Stir in onions and cook until tender. Mix in tomatoes and chopped basil.
• Season with salt and pepper.
• Pour in the chicken broth, reduce heat to low, and continue cooking 15 minutes.
• Transfer soup to a blender and blend until smooth.
• Return to the pot, and bring to a boil.
• Reduce heat to low, and gradually mix in the heavy cream.
• Pour soup through a strainer before serving.
• Garnish each serving with a sprig of basil.