Olive Garden Cream of Tomato and Basil Soup

Total Time
Prep 15 mins
Cook 45 mins

This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery – Olive Garden’s Italian Partners.


  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.
Most Helpful

Very tasty. My husband said it was a keeper-which is huge coming from the man who "doesn't like tomato soup." Thank you for a yummy recipe.

ChefJen #306542 January 27, 2009