Ingredients
- 1 tbsp Basil Olive Oil
- 2 tbsp minced garlic
- 1/2 cup minced onion
- 1/4 cup dry white wine of your preference
- (1) 28 oz can whole plum tomatoes
- 2 cups chicken or vegetable broth
- 1 bay leaf
- 10 leaves chiffonade of basil
- 2 cups heavy cream
- sea salt to taste
Other great flavors to try!
Instructions
- Heat olive oil in a large soup pot over medium heat. Add onion and cook until translucent. Then add garlic and cook for an additional 2 minutes. Add wine.
- Stir in tomatoes, including juices, and break up the tomatoes with a spoon. Bring to a boil. Pour in the broth and add the bay leaf. Return to a boil, then reduce heat and simmer for 10 minutes.
- Remove the bay leaf and blend until smooth with a stick blender. Reduce heat and simmer 10 minutes, then stir in the basil.
- Add heavy cream and heat thoroughly without boiling. Add salt to taste.