Olive Garden Cream of Tomato and Basil Soup

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

Directions

1. 1

   Melt butter in a heavy sauce pan. Add red onions and sauté 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.

2. 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.