Olive Garden Cream Of Tomato And Basil Soup - cooking recipe

Ingredients
    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
    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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