Best Ever Tomato Soup!

I love fresh Tomato Soup, especially with a crispy cheesy grilled cheese sandwich, or even cheese toast, you know the kind, crunchy French bread, best butter, great cheese broiled in the oven, so that the cheese is melted, the edges of the bread are crispy and toasted, dunked into a bowl of my tomato soup, heaven!

Fresh Tomato Soup

1/4 cup olive oil
2 tablespoons butter
2 (white or yellow)onions, chopped
2-3 stalks celery, chopped
1 large carrot, or 2 smaller carrots, chopped
2-3 cloves of garlic, (depends on size)
2 teaspoons of salt
1 teaspoon pepper
3 extra large tomatoes, chopped
1-28 fluid ounce can San Marzano tomatoes
1-14 ounce can Aurora tomatoes
1200 ml or 42 fluid ounces very hot water (fill tomato cans with water)
1/4 cup tomato paste
2 vegetable or chicken bouillon cubes
1 cup 5% cream (optional)
Fresh basil, torn into small bits

In a large stock pot, melt the olive oil and butter, add onions, celery, carrots, braise in butter/ oil for about 5-7 minutes, until onion is translucent, add the garlic, cook for another minute, add the fresh tomatoes, cook and stir for a minute, coating with the butter mixture, add the canned tomatoes, tomato paste, and the bouillon cubes. Stir all together, cook for a minute, stir in the water, stir to combine all ingredients. Turn heat to medium, put the lid on but askew, simmer for 15 minutes, stirring occasionally. Taste for seasoning, add more salt and pepper to taste, simmer for another 5 minutes. When all vegetables are soft, and broth has a nice aroma, turn heat off, and blend till smooth with an immersion blender. Stir and blend until all is smooth, add cream if using. Serve with a small chunk or two of Parmesan cheese and a bit of fresh basil.