Tomato Basil Soup

Ingredients

• 5 cloves
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 medium onions, finely chopped
• 2 lbs plum tomatoes, ripened and roughly chopped
• 2 cups vegetable stock
• 1/2 cup dry white wine
• 1/2 cup fresh basil, shredded and loosely packed
• Optional:  heavy cream 2 table spoons
• salt & freshly ground black pepper

Directions

1. Heat the oil and butter in a large saucepan until foaming.
   Add the onion and roasted garlic. Cook gently for about 5 minutes, stirring, until the onion is softened but not brown.
   Stir in the chopped tomatoes, then add the stock, white wine and salt and pepper to taste.
   Bring to a boil, then lower the heat, half cover the pan, and simmer gently for 20 minutes, stirring occcasionally.
   Process the soup with the shredded basil in a blender or food processor, add back to pan
   Add the cream and heat through, stirring to a hot eating temp
   Check the consistency and add more stock if necessary, then season with salt and pepper.