Heat the 2 tbsp unsalted butter and 1 tbsp olive oil together in a large Pot over medium heat. Once the 2 tbsp unsalted butter is melted and foamy, add the diced 1 yellow onion diced and 2 stalks celery diced. Cook, stirring occasionally, for 7–8 minutes until the vegetables are softened and the 1 yellow onion diced is translucent.

Add the minced 4 cloves garlic minced and cook for 1 minute, stirring constantly, until fragrant.

Push the vegetables to the side of the Pot and add the 2 tbsp tomato paste directly to the center. Let it cook, undisturbed, for 1–2 minutes until it darkens slightly and smells rich. Then stir it into the vegetables.

Stir in the 1 tsp dried basil, ½ tsp dried oregano, 1 tsp sugar, 1 tsp kosher salt plus more, and ½ tsp black pepper freshly ground. Cook for 30 seconds to bloom the spices.

Pour in both cans of 2 can whole peeled tomatoes, crushing each 2 tbsp tomato paste with your hand as you add it (or use a Wooden Spoon to break them up). Add the 2 cups chicken broth or vegetable broth or 2 cups chicken broth or vegetable broth and stir to combine, scraping up any browned bits from the bottom of the Pot.

Bring the soup to a boil over medium-high heat, then reduce the heat to medium-low. Simmer uncovered for 20 minutes, stirring occasionally, until the soup has reduced slightly and the flavors have melded together.

Remove the Pot from heat. Using an Immersion Blender, blend the soup directly in the Pot until completely smooth and silky. Alternatively, carefully transfer the soup in batches to a Blender (leave the lid slightly ajar and cover with a towel to allow steam to escape) and blend until smooth, then return to the Pot.

Return the Pot to low heat. If using, stir in the ½ cup heavy cream and warm through for 2–3 minutes. Taste and adjust seasoning — add more 1 tsp kosher salt plus more, a pinch more 1 tsp sugar if the soup tastes too acidic, or a splash more 2 cups chicken broth or vegetable broth / 2 cups chicken broth or vegetable broth to thin it to your preferred consistency.

Ladle into bowls and garnish with fresh 1 tsp dried basil, a swirl of sour cream or crème fraîche for drizzling or sour cream or crème fraîche for drizzling, and crusty bread or croutons for serving if desired. Serve immediately with crusty bread or croutons for serving or a grilled cheese sandwich.