Tomato Basil Soup (Video)

¼ stick of butter
¼ cup olive oil
1 cup chopped onion 
4 cloves garlic, minced
2  28-ounce cans of diced tomatoes 
1 cup chicken stock 
Salt and pepper to taste (about 1 tsp of each)
1 tablespoon sugar
½  cup chopped basil or prepared pesto (can use 2 tablespoons dried basil)  
½ to 1 cup of cream (for cream of tomato)
Sourdough garlic croutons (optional)
Melt butter with olive oil in deep pot and sauté onion and garlic until transparent.  Add tomatoes, chicken stock and seasonings.  Simmer uncovered for 30 minutes.   Add basil and cream toward the end of simmering time (basil tends to get bitter if overcooked).  Whir the soup in a blender if you don't like chunks of tomato and onion.  I usually double the recipe as it keeps well for about a week in the fridge.
Sourdough Garlic Croutons:
½ cup olive oil
3 garlic cloves, minced
8 ounces crusty sourdough bread, cut into 1-inch pieces  
Preheat oven to 300 degrees.  Mix olive oil with garlic in a large bowl.  Toss bread cubes in olive oil and arrange in a single layer in an oblong cake pan.  Bake until golden, stirring once, about 20 minutes.  Set aside and use to top soup.  A few

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