Stacked Tomato Soup

From the cookbook given to Sky for Christmas from Poppy, here's a new favorite twist on the traditional tomato soup. There's an unmatched depth of flavor because you use three different types of tomatoes. Excellent served with a grilled cheese sandwich.

Ingredients
3 1/2 tbsp. butter
1 tbsp. olive oil
2 onions, finely chopped
2 celery ribs, finely chopped
2 carrots, finely chopped
2 garlic cloves, minced
12 plum tomatoes (about 2 1/4 lb.), quartered, roasted and coarsely chopped
8 plum tomatoes (about 1 1/4 to 1 1/2 lb.), peeled and finely chopped
6 sun-dried tomatoes, finely chopped
1 qt. hot vegetable stock
2-3 tbsp. heavy cream
salt and pepper, freshly ground

Directions
Heat the butter and olive oil in a heavy saucepan over medium heat. Add the onions and saute for 8 to 10 minutes, stirring frequently, until very soft, but not browned. Next, add the celery and carrots, and continue cooking gently without burning for another 10 minutes. Stir from time to time. Add the garlic and saute for another two minutes, stirring.

Mix together the roasted plum tomatoes, fresh tomatoes, and sun-dried tomatoes. Add them into the pan with any juices, and cook, stirring, for five minutes to allow flavors to combine. If the sauce looks a bit to thick, or starts to thicken, add some vegetable stock. Pour in the remaining vegetable stock and simmer for 15 to 20 minutes.

Blend the soup to a smooth puree (using hand-held blender!). Add the heavy cream, just a teaspoon at a time, until you are happy with the taste and texture. Season with salt and pepper, reheat if needed, and serve. Serves 4 to 6.