Recipe by Member #610488
This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery – Olive Garden’s Italian Partners.
- 59.16 ml butter
- 1 small red onion, diced
- 473.18 ml dry white wine
- 709.77 ml tomatoes, diced (1 12-oz can)
- 473.18 ml heavy cream
- 44.37 ml fresh basil, chopped
- salt, to taste
- black pepper, to taste
Directions See How It's Made
- 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.