Cream of Tomato and Basil Soup
From Betty Howard
Prep Time: 5 minutes
Cook Time: 12 minutes
Ingredients
4 Tbsp butter
1 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
Instructions
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.
Send us your favorite soup recipes
susan@alisolagunanews.com
