Olive Garden Cream of Tomato and Basil Soup Recipe #351174
This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery – Olive Garden’s Italian Partners.
1 hour | 15 min prep
SERVES 4
- 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
- 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.
- 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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5 stars