Cream of Tomato Soup

I clipped this out of a magazine a few years ago and just whipped it up for my sick daughter. It is so good!

• Ready In: 40 mins
• Serves: 4-6
• Yields: 7 cups

Ingredients

• 2  tablespoons butter
• 2  tablespoons olive oil
• 1⁄2 cup  finely chopped shallots or 1⁄2 cup onion
• 2  garlic cloves
• 3  cups chicken broth or 3  cups vegetable broth
• 3  cups  crushed canned tomatoes
• 1⁄2 cup half-and-half
•  salt and pepper
• 1  tablespoon  finely chopped parsley

Directions

1. Heat 1 tbsp butter and olive oil in a large soup pot over medium heat. Add shallots and garlic and saute until soft, approx 3 minute Add broth and tomatoes, bring to boil. Lower heat and simmer uncoverd for 25 min or until mixture begins to thicken.
2. Remove from heat. Process in 2 batches in a blender until smooth. Return to pot and heat over med heat until soup is warmed thoroughly.Stir in half and half and 1 Tbsp of butter. Season to taste with salt and pepper. Serve topped with parsley and toasted saltines.