Heat butter and olive oil in a large saucepan over medium heat until butter is melted and oil is hot.


Add your onion, carrot, celery and garlic: cook until onion is translucent, 3-4 minutes.  Add tomatoes, water, salt, pepper and fresh basil. Stirring all the while until it boils. Reduce heat and simmer for 20 minutes. 


Finishing the soup, remove from the burner and stir in cream using an immersion blender. If using a regular blender, blending hot liquids will blow the top off. Instead, try using a towel on top of the blender pitcher.  


Return the blended soup to the pan and season with salt and pepper. Reheat and simmer if necessary.  Feel free to add more or less fresh herbs/cream if desired.

To make crostinis

Preheat oven to 400*. Slice a sourdough baguette & place a single layer on a sheet pan.  

Melt a cube of butter and a 1/4 cup olive oil and drizzle over both sides of the baguette and sprinkle with freshly grated Parmesan cheese.  

Place in the oven and bake for 10 minutes flipping until golden brown. Remove from the oven and set aside.  

Serve hot soup with a fresh baked crostini!