Creamy tomato soup

Chop and dice the yellow onion; mince or press the garlic.

Heat a large enameled or stainless Dutch oven over medium heat with the olive oil and butter; aluminum or copper reacts with the tomatoes' acidity and tastes metallic.

Add the onions and stir frequently until softened, four to eight minutes.

Add the garlic and cook a few minutes, stirring, until very fragrant and just starting to brown; lower the heat if it gets too hot.

Add the canned tomatoes, the water or stock poured through the cans, the sugar and the black pepper. Stir.

Bring to a boil, about 10 minutes, then reduce to medium-low and simmer about 30 minutes, stirring occasionally.

Off the heat, taste and add a teaspoon of salt.

Blend with an immersion blender until smooth; a high-speed blender can make olive oil bitter.

Stir in the heavy cream, taste and adjust the salt.

Serve immediately, topped with fresh basil, cheese or another garnish. Keeps four days refrigerated or three months frozen.