Sauté Aromatics: Heat olive oil and butter in a medium pot over medium heat. Add diced onion and cook for 3–4 minutes until soft. Add minced garlic and sauté for 1 minute until fragrant.
Simmer: Stir in the crushed tomatoes, broth, dried basil, dried oregano, salt, and black pepper. Bring to a gentle boil, then reduce heat and simmer for 8–10 minutes.
Blend & Cream: Remove from heat. Use an immersion blender to puree the soup until completely smooth. Stir in the heavy cream until well combined.
Serve: Ladle warm soup into bowls. Top with fresh basil, croutons, or a sprinkle of parmesan cheese. Serve warm!
