Roughly chop garlic and yellow onion.
Heat a 5 quart soup pot or Dutch Oven on medium heat.
Add butter and olive oil to the pot. Then add onions and garlic with a pinch of salt and pepper.
Sauté until the onions are translucent.
Transfer the cooked onion and garlic to the blender.
Next, put cleaned basil leaves, canned tomatoes, garlic, and onions into the blender.
Blend until the mixture is smooth and completely combined.
Add the tomato mixture back to the soup pot
Then, add one quart of chicken broth.
Simmer the tomato soup for 20 minutes.
Finally, add ½ cup of heavy cream. Stir and bring soup back to a simmer.
Serve with grilled cheese sandwiches or your favorite green salad.