6 Tbsp. unsalted butter
4 cloves garlic, minced
1 tsp. coarse salt
3. lbs. chopped ripe tomatoes
1 c. fresh basil leaves, loosely packed
½ c. heavy cream
2 small onions, chopped fine
½ c. dry white wine
¼ tsp. fresh ground pepper
Melt butter in medium saucepan over medium heat. Add onions and garlic, and cook, stirring, until onions are transparent, about 3 minutes. Add wine, tomatoes, salt and pepper. Cook for about 5-10 minutes. 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.
