Heat the oil and butter in a large pan until foaming. Add the onion and cook gently for about 5
minutes, stirring frequently, until softened, but do not allow to brown.
Stir in the chopped tomatoes and garlic, then add the stock, white wine and sun-dried tomato
puree, 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
Pour the soup into a food processor or blender. Add the shredded basil and blend to a puree.
Using a wooden spoon, press the puree through a sieve (strainer) into a clean pan. Discard tomato
seeds left in the sieve and put the pan back on the stove.
Add the double cream and heat through, stirring. Do not allow the soup to boil. Check the
consistency and add more stock, if necessary. Adjust the seasoning, pour into heated bowls and
garnish with whole basil leaves. Serve immediately.