The Rea Family

Prep time:
Cook time:
2 Ratings
This beautiful soup is a family favorite. We serve it during our Holiday feasts.


  • 1 tablespoon Queen Creek Olive Mill Balanced Extra Virgin Olive Oil
  • 2 tablespoons minced garlic
  • ½ cup minced onion
  • ¼ cup dry white wine
  • 1 twenty-eight-ounce can whole plum tomatoes
  • 2 cups chicken or vegetable broth
  • 1 bay leaf
  • Chiffonade of basil (about 10 leaves)
  • 2 cups heavy cream
  • Sea salt


  1. Heat olive oil in a large soup pot over medium heat. Add onion and cook until translucent. Then add garlic and cook for an additional 2 minutes. Add wine.
  2. Stir in tomatoes, including juices, and break up the tomatoes with a spoon. Bring to a boil. Pour in the broth and add the bay leaf. Return to a boil, then reduce heat and simmer for 10 minutes.
  3. Remove the bay leaf and blend until smooth with a stick blender. Reduce heat and simmer 10 minutes, then stir in the basil.
  4. Add heavy cream and heat thoroughly without boiling. Add salt to taste.