Fresh Tomato Soup
6 T unsalted butter
2 small onions, finely chopped
4 garlic cloves, minced
½ C dry white wine
3 # chopped ripe summer tomatoes (about 4 cups chopped)
1 t salt, plus more for seasoning
¼ t pepper
1 C Fresh basil leaves
1 cup heavy cream
Melt butter in a medium saucepan over medium heat. Add onions and garlic and cook, stirring until the onion are translucent (about 3 minutes).
Add wine, tomatoes, salt and pepper. Cook until the tomatoes are just falling apart, about 5 minutes. Stir in the basil and remove from heat.
Let mixture cool slightly. Transfer to a blender (working in batches if necessary) and blend until smooth.
Return soup to saucepan and add cream. Season with salt and pepper.Print This Page