Gather your mise en place; get together all of the equipment needed for the recipe and gather all of the ingredients.

Dice onion and smash garlic.

Open cans of tomatoes and do not drain.

Measure out other ingredients.

In a large pot, melt together the butter and olive oil. Add the sliced onion and smashed garlic and cook for about 5 minutes or until softened.

Next, add the tomatoes and their juice, the stock, sugar, crushed red pepper, celery seed (if using) and oregano. Season with salt and pepper. 

Bring the soup to a boil over high heat, breaking up the tomatoes with the back of a spoon. Reduce the heat to medium and simmer for 10 – 12 minutes.

Let the soup cool down and then, working in batches, carefully transfer the tomato soup to a blender and To blend, grind or mash food until it is a thick, smooth, lump-free consistency.puree until smooth. Next add the cream and vinegar and heat through.

Serve hot with garnishes of your choice, we recommend a swirl of sour cream and some crunchy croutons!