8 servings
3 cups diced tomatoes (canned in juice)
3 cups vegetable stock
2 cups tomato juice
4 garlic cloves, smashed
1 cup fresh basil
½ cup white wine
3 tablespoons olive oil
1 medium yellow onion
4 stalks celery, diced
2 carrots, diced
2 ½ cups heavy cream
Salt and pepper to taste
Heat oil in a medium stock pot. Add garlic, onions, celery, carrots and white wine.
Cook over medium heat until vegetables soften and wine reduces. Add stock and juice; simmer 20 minutes.
Add fresh basil; simmer an additional 20 minutes. Remove from heat.
Using a hand mixer, puree soup. Slowly add heavy cream while continuing to blend. Put back on stove and simmer for 15 minutes.
Salt and pepper to taste.
-Kathy Callaway of The Cat & Cleaver
Nutritional information per serving: Calories, 372.1; protein, 5.2 grams; carbohydrates, 12.1 grams; total fat, 33.5 grams; cholesterol, 101.9 milligrams; saturated fat, 18 grams; dietary fiber, 1.6 grams; sodium, 577.8 milligrams; sugar, 7.5 grams; vitamin A, 936.5 retinol equivalents; vitamin C, 25.5 milligrams; calcium, 92.3 milligrams; iron, 1.4 milligrams; alcohol, 1.4 gram
© 2002, The State (Columbia, S.C.).
Distributed by Knight Ridder/Tribune Information Services.
