Creamy Tomato Basil Soup
1/4 cup butter
1/4 cup extra virgin olive oil
1 big onion, chopped
5 cloves of garlic, chopped
8 ounces chopped mushrooms
6 big tomatoes, quartered
1 cup chopped fresh basil leaves
1 teaspoon of salt
1/4 teaspoon of pepper
1/2 cup water
1 cup heavy cream
Heat the butter and olive oil in a large pot over medium heat. Stir onions and garlic and cook until tender. Mix in tomatoes, basil, mushrooms, and water. Season with salt and pepper and mix again. Reduce heat to medium-low and continue cooking for 15 minutes. Stir the soup. Reduce heat to low and continue cooking for 10 minutes more.
Transfer soup to a blender and blend until desire consistency. Return soup to pot. Add the heavy cream. Stir the soup well and cook for few minutes.
Yield: 6 to 8 servings
