Warm up tablespoon of olive oil and tablespoon of butter in a soup pot. Add a chopped yellow onion, 1/2 bell pepper and 1/2 cup chopped carrots. Stir, allow vegetables to soften. Add a can of crushed tomatoes and a can of diced tomatoes, 1/2 cup cream, tablespoon of Italian herbs, teaspoon of salt, a few cranks of pepper and 3/4 cup of chicken stock. Stir and simmer. Blend with an immersion blender. Serve hot with grilled cheese sandwiches.