2 tablespoons olive oil 2 tablespoons butter 1 large onion, diced 4 shallots, diced 1 large carrot, peeled and minced 1 stalk celery with leaves, minced 2 tablespoons minced fennel bulb 4 cloves garlic, minced (or more to taste) 3 pounds mixed ripe tomatoes, diced with juices reserved 2 tablespoons fresh lemon juice 1 tablespoon sugar 1 tablespoon sweet Hungarian paprika 1 tablespoon gin Kosher salt 1 to 3 cups chicken or vegetable broth 1/2 cup cream, optional Freshly ground black pepper 16 large basil leaves, sliced crosswise into thin ribbons, for garnish

Step 1 In a large, heavy-bottomed pot, heat the olive oil and butter over medium heat. Add the onion, shallots, carrot, celery and fennel and cook until softened, stirring occasionally, about 5 minutes. Stir in the minced garlic and continue to cook for 1 minute until aromatic.

Step 2 Add the diced tomatoes with their juices, along with the lemon juice, sugar, paprika, gin and 1 1/2 teaspoons salt. Cook, stirring frequently, until the tomato liquid reduces and the mixture has thickened slightly, 10 to 12 minutes. Cool slightly.

Step 3Transfer the vegetables, in batches, to a blender jar and puree until smooth, then return to the pot. Add the broth, one cup at a time, until the soup reaches desired consistency, stirring to thoroughly combine.

Step 4Bring the soup to a gentle simmer over medium heat, stirring frequently. Add the cream if desired and adjust the seasoning to taste with salt and black pepper. Garnish each serving with basil.

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