Better-Than-Grilled Cheese Tomato Soup

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 1 carrot, grated
• 4 cloves garlic, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon red pepper flakes
• 1 (28 ounce) can fire-roasted crushed tomatoes
• 2 cups tomato juice
• 1 (15 ounce) can fire-roasted diced tomatoes, partially drained
• 1 tablespoon white sugar
• 1/2 cup heavy whipping cream
• 1 bunch fresh basil, roughly chopped, or to taste

1. Heat butter and olive oil together in a large pot over medium heat; saute onion and carrot until softened, 4 to 6 minutes. Add garlic, salt, pepper, and red pepper flakes; cook and stir until fragrant, about 2 minutes.
2. Stir crushed tomatoes, tomato juice, and diced tomatoes into onion mixture; bring to a simmer. Reduce heat, stir sugar into tomato mixture, and simmer until heated through, about 10 minutes. Add cream and simmer until heated through, 1 to 2 minutes. Add basil to soup and cook until wilted, about 3 minutes. Serve chunky or puree with an immersion blender.

butter, olive oil, onion, carrot, garlic, kosher salt, ground black pepper, red pepper, tomatoes, tomato juice, tomatoes, white sugar, heavy whipping cream, fresh basil

Taken from www.allrecipes.com/recipe/236532/better-than-grilled-cheese-tomato-soup/ (may not work)