Olive Garden Cream of Tomato and Basil Soup

By KeyIngredient

Ingredients

• 4 Tbsp butter
• 1 small red onion, diced
• 2 cups dry white wine
• 3 cups canned diced tomatoes (or 1 12-oz can)
• 2 cups heavy cream
• 3 Tbsp fresh basil, chopped
• Salt to taste
• Black pepper to taste

Preparation

Step 1

Melt butter in a heavy sauce pan. Add red onions and sauté until tender, about 5 minutes.

Add white wine and reduce by 3/4. Add tomatoes and heavy cream,
bring to a simmer and reduce by 1/2.

Puree soup in a food processor. Stir in 2 Tbsp chopped basil, salt
and pepper.

Garnish with remaining fresh basil and tomatoes and serve.

Serves 4