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Tomato Basil Soup
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| Garlic | |
| 1 Med | Onion |
| Olive Oil | |
| 2 large cans | whole tomatoes or 12 or so fresh Roma |
| 4 c | chicken broth |
| 6 sprigs | basil tied with string |
| 1 tsp | shallot |
| 2 tsp | balsamic vinegar |
| 1 c | heavy cream |
| 1/2 c | white wine |
| 1 tsp | Italian seasoning |
| 1 can | tomato soup |
Sauté sliced onion in olive oil in a heavy bottomed pan and cook over medium heat until soft about seven minutes.
Tie basil together with twine or just sliced into strips.
Add tomatoes chopped and large pieces, basil, chicken broth, salt and pepper. Bring to a boil, Laura heat and reduce suit by 1/4.
Remove basil bunch if used and purée soup mixture.
Heat soup, and balsamic vinegar and stir in heavy cream.
Serve with a basil garnish.
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