In a soup pot or Dutch oven place olive oil and butter. Sauté the celery, carrots and onions until translucent.
Sprinkle with salt and pepper. Add the tomatoes, vegetable broth, and basil. Bring to a boil. Reduce heat to medium and simmer for about 10 minutes. Add the allspice and cayenne.
Using an immersion blender, carefully crush all the ingredients. Stir in the half and half and cook for an additional 10 minutes uncovered.
Calories: 173kcal | Carbohydrates: 14g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 26mg | Sodium: 933mg | Potassium: 457mg | Fiber: 2g | Sugar: 6g | Vitamin A: 3475IU | Vitamin C: 11.8mg | Calcium: 108mg | Iron: 1.4mg