Tomato And Fresh Basil Soup

150 ml/ 1 tbsp Olive Oil
25 gr/ 1 oz/ 2 tbsp Butter
1 medium Onion, finely chopped
900 gr/ 2 lbs ripe Italian Pump Tomatoes, roughly chopped
About 750 ml/ 1 ? pints/ 3 cups vegetable stock.
12m ml/ 4 fl oz/ ? cup Dry White Wine
300 ml/ 2 tbsp sun-dried Tomato Paste
300 ml/ 2 tbsp shredded fresh Basil
150 ml/ ? pint/ 2/3 cup Double Cream
Salt and freshly ground black pepper
Whole Basil leaves, to garnish.
Serves: 4-6
Heat the Oil and Butter in a large saucepan until foaming. Add the Onion and cook gently for about 5 minutes, stirring, until the onion is softened but not brown.
Stir in the chopped tomatoes and garlic, then add the stock, white wine and sun-dried tomato paste, with salt and pepper to taste. Bring to the boil, then lower the heat, half cover the pan and simmer gently for 20 minutes stirring occasionally to stop the tomatoes sticking to the base of the pan.
Process the soup with the shredded basil in a blender or food processor, then press through a sieve into a clean pan.
Add the double cream and heat through, stirring. Do not, allow the soup to approach boiling point. Check the consistency and add more stock if necessary then season with salt and pepper. Pour into heated bowls and garnish with basil. Serve at once.