Creamy Tomato & Basil Soup

Ingredients:

4 T extra virgin olive oil
2 T unsalted butter
1 large yellow onion, chopped
3 garlic cloves, chopped
3 pounds tomatoes, cut into quarters (I used tomatoes on the vine plus some extra cherry tomatoes I had. You should have about 8 cups total after quartering them)
1 small can of tomato paste
1 cup fresh basil leaves
1/4 cup dry white wine
1/4 cup heavy cream or whole milk
Salt & pepper to taste

Directions:

In a large pot or Dutch oven, heat olive oil and butter on medium until butter is melted. Add onion and garlic and stir until both have softened (about 7 minutes). Increase heat to medium high and add tomatoes, stirring frequently for about 10 minutes until tomatoes start to cook down.

Stir in tomato paste, basil and wine. Adjust heat to low, cover and let simmer for 10 minutes. Add heavy cream or milk and salt and pepper to taste. Purée the soup using either an immersion blender or a traditional blender. If using a traditional blender, transfer soup in batches and blend until smooth.

Season with additional salt and pepper if needed, garnish with a basil leaf and serve. Enjoy!