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Fresh Basil & Tomato Soup




Original Cyn's Cream of Tomato Soup

1/4 c. olive oil
1/2 stick butter
1 lg. onion, diced
4 carrots, peeled and grated
3-4 stalks celery, finely chopped
6 lg. tomatoes, peeled, seeded and chopped
1 lg. can tomatoes and juice
3/4 c. chopped fresh basil
1/2 c. chopped fresh parsley
1/4 tsp. white pepper, or to taste
1 3/4 qt. chicken broth
3/4 tsp. sugar
1 qt. half-and-half

Melt butter in lg. pot, add olive oil. Add onions, carrots, celery
and tomatoes; simmer until tender. Add canned tomatoes
and juice, basil, parsley and pepper. Heat to boiling, stirring
often.

Cook 20 minutes. Cool soup. Process in food processor in small
batches. Return soup to clean pot and add
broth. Heat and taste. If the tomatoes seem to be too sharp, add
the sugar. Add the half-and-half, gently heat, but do
NOT boil. Serve immediately.