Olive Garden’s Creamy Tomato-Basil Soup
Prep Time: 5 minutes
Cook: 12 minutes
2 oz Butter
1 ea Diced Red Onions
2 cup(s) Dry White Wine
3 cup(s) Canned Diced Tomatoes
2 cup(s) Heavy Cream
1 oz Chopped Fresh Basil
Salt (to taste)
Black Pepper (to taste)
In a heavy 2 quart sauce pan melt butter and saute red onions until tender, 5 minutes.
Add white wine and reduce by 3/4.
Add tomatoes and heavy cream and bring to a simmer and reduce by 1/2.
Puree soup in a food processor.
Stir in chopped basil, salt and pepper.
Garnish with chopped fresh basil and tomatoes.