Preparation

1. Melt butter in a large saucepan over medium-high heat.
2. Add chopped onion, celery, carrot and garlic and sauté until soft, about 5-7 minutes.
3. Add basil and flour and cook for another 2 minutes.
4. Add tomatoes, tomato paste and stock and reduce heat to a simmer.
5. Cook for 10 minutes. Remove from heat.
6. Use a blender or food processor to puree soup in batches until smooth.
7. Return soup to saucepan over medium heat, add half & half and stir until smooth. Add salt and pepper to taste.