Olive Garden Cream Of Tomato And Basil Soup
This recipe is from the files of riserva di fizzano and the rocca delle macie winery – olive garden’s italian partners.
Steps
Melt butter in a heavy sauce pan.
Add red onions and saut 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.
Ingredients
butter, red onion, dry white wine, tomatoes, heavy cream, fresh basil, salt, black pepper