1. In a heavy 2 quart sauce pan melt butter and saute red onions until tender, 5 minutes. 2. Add white wine and reduce by 3/4. 3. Add tomatoes and heavy cream and bring to a simmer and reduce by 1/2. 4. Puree soup in a food processor. 5. Stir in chopped basil, salt and pepper. 6. Garnish with chopped fresh basil and tomatoes. ---------------------------------------------------------------------------
Nutrition
Ingredients
