Ingredients
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
Preparation
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.
