Directions

In a large saucepan, heat butter and oil till shimmering. Add the diced onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the smashed garlic and crushed red pepper and continue to stir for about 2 minutes.

Add the tomatoes and their juice, the water, sugar, celery seed and oregano. Bring the soup to a boil over high heat, breaking up the tomatoes with the back of a spoon. Reduce the heat to moderate and simmer for 30 minutes.

Once the soup has cooked, use a blender to smooth out the consistency. Return to a pot and add the cream. Taste and add salt and pepper as needed.