Tomato Wild Rice Soup

3 T. butter
3 T. olive oil
1 onion, chopped
1 carrot, sliced
1 stalk celery, sliced
2 cans diced tomatoes
1 can chicken broth
1/2 c. wild rice
salt
pepper
pinch of sugar
1/2 t. basil (or 3 T. chopped fresh)
1/2 c. heavy cream

Melt butter with olive oil in a soup pot. Add onion, carrot and celery and cook. Add tomatoes, chicken broth and rice and bring to a boil. Boil for 1 hour until rice opens and fluffs. Stir frequently. Add water if it boils down too much (I didn't because I like thick soup). Add salt, pepper, sugar and cream and heat through.

Tomatoes: I thought it was too chunky the first time so I dumped mine in a bowl and blended them with my immersion blender.
Rice: Wild rice is quite expensive. I substituted half brown rice and it was just as delicious and saved about 50 cents.