Slice onion, carrot, celery, and quarter garlic; add to a Dutch oven with butter.
Cook over medium heat 8-10 minutes or until vegetables are tender, stirring frequently.
Chop fresh tomatoes, add to Dutch oven. Add canned tomatoes with juices to Dutch oven. Season with the salt and pepper. Continue cooking 5 minutes, stirring frequently.
In two batches, transfer vegetable mixture to a blender, blend until pureed.
Return blended mixture to the Dutch oven.
Add chicken broth, heavy whipping cream, fresh and dried basil. Add additional salt and pepper to taste, if desired.
Bring soup to a soft boil, turn the heat down to low, simmer another 5 minutes.