<< Back 6 Tbls. Unsalted butter 2 small onions, chopped fine4 cloves garlic,minced ½ cup dry white wine1 tsp. Coarse salt ¼ tsp fresh ground pepper3 lbs. chopped ripe tomatoes1 cup fresh basil leaves, loosely packed½ cup heavy cream Melt butter in medium saucepan over medium heat. Add onions and garlic, and cook, stirring, until onions are transparent, about 3 min. Add wine, tomatoes, salt and pepper. Cook for about 5 to 10 min. Stir in basil, and remove from heat. Let cool slightly. Transfer about half the tomato mixture into blender; cover lid with clean dish towel and hold lid securely in place and blend soup. Continue until all the tomato mix is blended. Place back into saucepan. Add cream and adjust consistency with water if necessary. Season with more salt and pepper if desired. Serve with toasted slices of baguette and fresh grated parmesan cheese.
Creamy Tomato Soup
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