A rich and flavorful soup combining the tanginess of sun-dried tomatoes with the creaminess of a basil-infused base.
Heat the olive oil in a large pot over medium heat.
Ensure the oil is hot but not smoking to avoid burning.
Add the onion, celery, carrot, and garlic to the pot and sauté until softened, about 5 minutes.
Stir frequently to prevent the vegetables from sticking to the pot.
Add the fresh tomatoes, canned tomatoes, potato, sun-dried tomatoes, and both fresh and dried basil to the pot.
Chop the tomatoes and potatoes into smaller pieces for quicker cooking.
Pour in enough water to cover the vegetables and bring to a boil. Reduce the heat and simmer for 20 minutes, covered.
Check occasionally to ensure the vegetables are submerged in liquid.
Blend the soup in batches until smooth, then strain through a fine sieve if desired.
Allow the soup to cool slightly before blending to avoid splatters.
Return the soup to the pot and stir in the half-and-half, heavy cream, sugar, salt, and pepper. Heat gently without boiling.
Taste and adjust the seasoning as needed.
Serve the soup hot, garnished with chopped chives.
Pair with a slice of crusty bread for a complete meal.
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