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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.
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