A delightful and creamy tomato soup enhanced with fresh basil and a hint of garlic.
Heat the butter and olive oil in a saucepan over medium heat.
Using a mix of butter and olive oil adds a rich flavor and prevents the butter from burning.
Add the chopped onion, garlic, and potato to the saucepan and sauté until softened, about 10 minutes.
Cut the vegetables into small, even pieces to ensure they cook evenly.
Stir in the chopped tomatoes, dried basil, and Worcestershire sauce, cooking for another 5 minutes.
Allow the tomatoes to release their juices for a more flavorful soup.
Pour in enough water to cover the vegetables, bring to a boil, then reduce the heat and simmer for 30 minutes.
Simmering allows the flavors to meld together beautifully.
Blend the soup until smooth, then strain through a sieve to remove any solids.
Blending in batches can prevent spills and ensure a smoother texture.
Stir in the cream and fresh basil, then heat gently without boiling.
Adding the cream at the end prevents it from curdling.
Serve the soup hot, garnished with a drizzle of olive oil and a sprig of basil.
Serving with crusty bread enhances the meal experience.
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