In stock pot - Pour enough Olive oil to cover the bottom of the pan.
Add chopped onion & garlic - Saute. Add vermouth, chicken broth,
roasted tomatoes & basil.
Simmer about 10 mins.
Pour into a blender. Set on low setting... blend.
Pour back into stock pot.
Add 1/2c. heavy cream. Pinch of salt. Simmer a min or so.
Pour into bowls, garnish with basil.
Originally Submitted
4/28/2010
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