Place a soup pot over medium heat. Add olive oil, butter, shallots, garlic, and pepper. Cook until the onions are soft and translucent, about 5 minutes.
Soup:
Add peas and basil, and saute until the peas are thawed. Add broth and wine; let cook for 20 minutes over medium heat. Remove from heat and puree using a hand blender, then slowly stir in the heavy cream. Return the pot to medium heat and cook until hot.
To serve, place the soup in bowls. Add a slice of fresh mozzarella cheese on top of each soup and garnish with fried tomato skins. (see recipe below).
Fried Tomato Skins:
Dredge skins in flour.
Heat oil in a pan over medium heat. Add tomato skins and pan fry the skins until crispy. Drain on paper towels and enjoy as a crispy garnish on top of your soup.
Recipe by Between Carpools at https://betweencarpools.com/pea-basil-soup/