San Marzano Tomato Soup

These sweet tomatoes are rounded out with a smokey flavor by the addition of a little browned butter.
I am addicted to brown butter and sage on pasta and wanted to try it with the tomato for a little winter mellowness.

San Marzano Tomato Soup

1 Tablespoon butter
1 Tablespoon olive oil
1 carrot, diced
1 sweet onion, diced
1 stalk celery, diced
2- 28 ounce cans San Marzano tomatoes
2 cloves garlic, minced
1 cup of water
1 teaspoon dried oregano
1 teaspoon Worcestershire sauce
dash of hot sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup of cream
3 Tablespoons of brown butter

In a large saucepan, add butter and olive oil. Stir in carrots, onion, celery, and cook until softened. Add tomatoes, garlic, water, oregano, Worcestershire sauce, hot sauce, salt and pepper and cook about 20 minutes, breaking up the tomatoes.
Stir in cream and heat gently.
Meanwhile heat 3 Tablespoons of butter in a small saute pan, swirl the pan around as the butter turns brown, do not burn.
Add the brown butter to the tomato mixture. Process in batches in the blender.