Quantities Ingredients
3 Tbsp.
|
Extra virgin olive oil
|
1 small
|
Yellow onion, diced
|
1 Tbsp.
|
Garlic, freshly chopped
|
2 Tbsp.
|
Basil, fresh, chiffonade
|
1/2 c.
|
White wine
|
8 c.
|
Fresh ripe Italian tomatoes,
or canned with juices |
1/4 tsp.
|
Red pepper flakes
|
1 c.
|
Cream
|
Salt and pepper
|
Preparation Procedures:
1. Saute onion, garlic, basil in olive oil until tender. Add wine and cook 2 to 3 minutes.
2. Add tomatoes, red pepper, salt and pepper. Simmer 12 to 15 minutes, stirring occasionally.
2. Add tomatoes, red pepper, salt and pepper. Simmer 12 to 15 minutes, stirring occasionally.
3. Place mixture briefly in food processor or blender to obtain creamy consistency. Return to pot and whisk in cream. Bring to a gentle simmer.
4. Drizzle each bowl of soup with olive oil, garnish with fresh basil and croutons. Soup is very good chilled for a warm summer evening.
Yield: serves 6
Preparation Time: 1/2 hour