Olive Garden Cream of Tomato and Basil Soup |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery – Olive Garden’s Italian Partners. Ingredients:
4 tablespoons butter |
1 small red onion, diced |
2 cups dry white wine |
3 cups tomatoes, diced (1 12-oz can) |
2 cups heavy cream |
3 tablespoons fresh basil, chopped |
salt, to taste |
black pepper, to taste |
Directions:
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. Garnish with remaining fresh basil and tomatoes and serve.
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