4 tbsp. butter
red onion, diced
2 cup white wine, dry
3 cup tomatoes, diced
2 cup heavy cream
3 tbsp. basil, chopped
salt
black pepper
Melt butter in a pan.
Add red onions and cook until tender.
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.
Sugar: 4g
:
Calcium: 122mg
Calories: 638kcal
Carbohydrates: 11g
Cholesterol: 195mg
Fat: 56g
Fiber: 2g
Iron: 1mg
Potassium: 472mg
Protein: 4g
Saturated Fat: 35g
Sodium: 59mg
Vitamin A: 3634IU
Vitamin C: 18mg
