2 Tablespoon Olive Oil 1 Each Small Dice Yellow Onion 2 Each small dice Carrots 2 Each minced Garlic 1 1/2 Tablespoon packed Basil, fresh 64 Ounce Whole Peeled San Marzano Tomatoes in juice 1 Quart Veg Broth 2 Cup Heavy Cream 1/2 Cup Red Wine 1/2 Cup cubed Butter
1. Prep mise en place (onion, garlic, carrots and pick basil) 2. Saute onions, garlic until cooked - deglaze with wine (red), add carrots and cook until au sec. 3. Add tomatoes, veg stock and basil and reduce heat to low simmer and let cook for 20-30 minutes. 4. Puree with immersion blender until smooth. 5. Add C.R.E.A.M. and simmer for 5 additional minutes. 6. Season with Salt and Pepper. 7. monter au beurre to finish.