Cream of Tomato and Basil Soup (Olive Garden)

By dkanon

Ingredients

• 4 T 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 T fresh basil, chopped
• salt to taste
• black pepper to taste

Preparation

Step 1

Melt butter in a heavy sauce pan. Add red onions and saute 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 T chopped basil, salt and pepper.
Garnish with remaining fresh basil and tomatoes and serve.