Step 1

1 In a large pot over medium heat, heat the butter and olive oil until the butter foams

Step 2

2 Add the onion, garlic and salt, and lightly season with pepper

Step 3

3 Cook, stirring often, until the onions are translucent, 7 to 8 minutes

Step 4

4 Add the tomatoes and any accumulated juices, the water and honey

Step 5

5 Reduce the heat to low and cook uncovered, stirring a few times, until thickened, about 30 minutes

Step 6

6 Using an immersion (stick) blender, puree the soup in the pot, leaving it as smooth or as chunky as you like

Step 7

7 Alternatively, working in batches, process the soup in a blender, replacing the center knob of the lid with a paper towel (so the steam can escape)

Step 8

8 Return the soup to the pot and set it over low heat

Step 9

9 Whisk in the sour cream and the half-and-half and cook, stirring a few times, until the flavors have melded, about10 minutes

Step 10

10 Ladle the soup into bowls, garnish with the basil leaves, if using, and serve hot

Step 11

11 NOTE: To peel tomatoes, bring a pot of water to a boil

Step 12

12 Fill a bowl with ice water

Step 13

13 Cut an "X" in the bottom of each tomato and remove the stem

Step 14

14 Place in the boiling water for 10 or 15 seconds -- no longer

Step 15

15 Use a slotted spoon to quickly transfer to the ice-water bath

Step 16

16 The skins should simply slip off