Simple Tomato Soup from Scratch, Creamy

Instructions:

1. Heat the butter and olive oil over medium heat in a large Dutch oven or pot.
2. Add the diced onion and cook for 5–7 minutes until translucent and fragrant.
3. Stir in the minced garlic and cook for 60 seconds until fragrant but not browned.
4. Pour in the crushed tomatoes and broth.
5. Stir in the dried oregano, bay leaf, salt, and black pepper.
6. Bring the mixture to a gentle boil, then reduce heat to low.
7. Cover and simmer for 20–30 minutes to allow the flavors to meld and the acidity to mellow.
8. Remove and discard the bay leaf.
9. Use an immersion blender to puree the soup until it reaches a velvety consistency.
10. Stir in the heavy cream and lemon juice.
11. Turn off the heat and fold in the fresh basil.