Ingredients
1 T. extra virgin olive oil
1/2 onion, diced
1/2 c. white wine
3 cans diced tomatoes
2 cans V-8 or other vegetable juice
6 T basil pesto (or 2 basil “ice cubes” - see recipe)
4 T sugar
1 t kosher salt
Preparation
Heat a heavy bottomed pot over medium heat. Add olive oil. Once oil is heated but not yet smoking, add the diced onions. Stir. Turn heat down to medium-low. Continue stirring onions until they become opaque (about 4 minutes.
Add white wine and stir until white wine is almost completely evaporated. Then add diced tomatoes, vegetable juice and basil pesto. Stir well.
Once the soup is warm and just beginning to bubble, add sugar and salt.
Simmer for 8-10 minutes. Carefully ladle hot soup into the bowl of a blender. Be careful with the hot fluid. Cover tightly and puree until smooth. Work in batches if necessary.
Carefully pour pureed liquid back int pot. Stir and reheat for 2-3 minutes.
Serve warm with crusty bread or homemade grilled cheese on crusty cheese baguettes.
