Olive Garden used to post retired recipes online. I printed off a copy of their Cream of Tomato and Basil Soup and have been making it for years. Recently, I’ve started adapting some of my old recipes to be WFPB. This one still has white wine and I know it may be controversial, but I don’t know how to substitute it yet. The link is above, my adaptations are below. Enjoy!

Cream of Tomato and Basil Soup

Prep time: 5 minutes; Cook time: 12 minutes; Serving size: 4

Ingredients

4 Tbsp butter extra virgin olive oil
1 ea small red onion, diced
2 cups dry white wine
3 cups canned diced tomatoes (or 1 12-oz can)
2 cups heavy cream soy milk
3 Tbsp fresh basil, chopped
Salt to taste
Black pepper to taste

PROCEDURES

1. MELT butter extra virgin olive oil in a heavy sauce pan. Add red onions and sauté until tender, about 5 minutes. Add white wine and reduce by 3/4. Add tomatoes and heavy cream soy milk, bring to a simmer and reduce by 1/2.
2. PUREE soup in a food processor. Stir in 2 Tbsp chopped basil, salt and pepper.
3. GARNISH with remaining fresh basil and tomatoes and serve.

Notes:

• This recipe takes way longer to cook than they say.
• It separates when you freeze it as-is, but you can freeze chopped fresh tomatoes in a vacuum bag and have the fresh summer taste in the middle of winter!
• Do not let the soy milk boil or it will curdle.
• An immersion blender works great to puree.