Sauté the Aromatics

1. Heat a nonreactive pot or enameled Dutch oven over medium heat.

Add butter and olive oil.

1. Add the diced onion and celery.
2. Cook, stirring occasionally, until softened and lightly golden, about 10–12 minutes.
3. Add the garlic and cook until fragrant, about 30 seconds.

Simmer the Soup

1. Add the crushed tomatoes with their juice, chicken stock, basil, sugar, crushed red pepper, and black pepper.
2. Stir to combine.
3. Bring to a gentle boil.
4. Reduce heat to low, partially cover, and simmer for 10 minutes.

Blend (Optional)

1. For a chunky soup, proceed without blending.
2. For a smooth soup, use an immersion blender to blend directly in the pot until the desired consistency is reached.
3. * Alternatively, carefully transfer soup to a blender in batches and blend until smooth, then return to the pot.

Finish with Cream

1. Return the soup to medium heat.
2. Stir in the heavy cream.
3. Bring to a gentle simmer.
4. Season with salt and additional pepper to taste.
5. Remove from heat.

Serve

1. Ladle into warm bowls.
2. Garnish with additional basil, if desired.

Slow Cooker Instructions (using Drew Barrymore “Beautiful” 10-in-1 Electric Multi-Cooker)

1. Select the Sauté function and heat butter and olive oil.
2. Add onion and celery; cook until softened, about 8–10 minutes.
3. Add garlic and cook 30 seconds.
4. Add tomatoes, chicken stock, basil, sugar, crushed red pepper, and black pepper.
5. Switch to Slow Cook – Low, cover, and cook for 4–5 hours or High for 2–3 hours.
6. Blend if desired using an immersion blender.
7. Stir in heavy cream during the last 15 minutes of cooking.
8. Season with salt and pepper to taste before serving.