Directions

1. Heat the butter and olive oil in a large pot over medium heat.
2. Add the onion, carrot, celery, and garlic and cook for 5-7 minutes, until softened.
3. Stir in the tomato paste and flour and cook for another 1-2 minutes.
4. Add the tomatoes and chicken broth, mix well, and let simmer for 10-15 minutes.
5. Use an immersion blender to blend until very smooth.
6. Stir in the heavy cream, adjust seasoning, if needed, and add a bit more chicken broth until desired consistency is reached.
7. Garnish with fresh thyme and/or fresh basil and serve!