Olive Garden Cream Of Tomato And Basil Soup - cooking recipe
Ingredients
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4 tablespoons butter
1 small red onion, diced
2 cups dry white wine
3 cups tomatoes, diced (1 12-oz can)
2 cups heavy cream
3 tablespoons fresh basil, chopped
salt, to taste
black pepper, to taste
Preparation
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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 Tbsp chopped basil, salt and pepper. Garnish with remaining fresh basil and tomatoes and serve.
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