pat's Recipe

Olive Garden Cream of Tomato and Basil Soup

Category: SOUPS/STEWS

2 ounces butter
1 red onion
2 cups dry white wine
3 cups canned diced tomatoes
2 cups heavy cream
1 ounce chopped fresh basil
salt, to taste
black pepper, to taste

In a heavy 2 qt saucepan, melt butter. Saute red onions until tender, about 5 minutes. Add white wine and reduce by 3/4. Add tomatoes and heavy cream and bring to a simmer and reduce by 1/2.
Puree soup in a food processor. Stir in chopped basil, salt and pepper. Garnish with chopped fresh basil and tomatoes.

serves 4 to 6