Cream of Tomato and Basil Soup

Cook Time: 12 minutes
Serving Size: 4

Ingredients:

4 Tbsp butter
1 ea small red onion, diced
2 cups dry white wine
3 cups canned diced tomatoes (or 1 12-oz can)
2 cups heavy cream
3 Tbsp fresh basil, chopped
Salt to taste
Black pepper to taste

Procedure

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.PUREE soup in a food processor. Stir in 2 Tbsp chopped basil, salt and
pepper.
3.GARNISH with remaining fresh basil and tomatoes and serve.