» 2 cups olive oil
» 2 large white onion, diced
» ½ cup garlic cloves
» 1 cup dry white wine
» 1 tbsp kosher salt
» 1 bay leaf
» 2 tsp red pepper fl akes
» ½ tsp white pepper
» 1 oz. fresh basil leaf
» 1 #10 can of San Marzano tomatoes
» 1 12 oz. can tomato paste
» 6 cups heavy cream
» 4 cups whole milk
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Sauté onions, garlic, salt, bay leaf, pepper flakes, white pepper and basil in olive oil until translucent. Do not brown. Add white wine and reduce by half. Add tomatoes, tomato paste and let simmer for 30 minutes. Add milk, heavy cream, and let simmer another 15 minutes. Puree soup with blender or emersion blender. Add extra salt and pepper to taste. Recipe makes about 2 gallons of soup.
Photography By Joel Riner
As Featured In: 2019 Winter/Spring SPO Edition