Ingredients

• 1 tablespoon butter
• 1 tablespoon extra-virgin olive oil
• 1 medium onion, chopped
• 1 stalk celery, chopped
• 2 cloves garlic, chopped (NOTE our large, fresh cloves are much stronger!!)
• 1 teaspoon chopped fresh thyme or parsley
• 3 pounds of tomatoes, preferably plum/sauce tomatoes or a mix of sauce and slicing tomatoes–Cut into 1-inch chunks
• 4 cups chicken broth or vegetable broth
• 1/2 cup half-and-half (optional)
• 1/2 teaspoon salt
• Freshly ground pepper to taste

Directions

1. Heat butter and oil in a Dutch oven over medium heat until the butter melts. Add onion and celery; cook, stirring occasionally, until softened, 4 to 6 minutes. Add garlic and thyme (or parsley); cook, stirring, until fragrant, about 10 seconds.
2. Stir in tomatoes with their juice. Add broth; bring to a lively simmer over high heat. Reduce heat to maintain a lively simmer and cook for 10 minutes or until tomatoes start to lose their form.
3. Puree the soup in the pot using an immersion blender or in batches in a blender. (Use caution when pureeing hot liquids.) Stir in half-and-half and salt and peppers.

Credit:

from Eating Well, Mar/Apr 2011