Olive Garden Cream of Tomato and Basil Soup

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

Procedures:
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.

Serves 4