TOMATO AND BASIL BISQUE

3 lbs. Roma Tomatoes, seeded and diced
2 T. Olive oil
1 large can tomato juice
2 qts. whipping cream
1 14 oz. can chicken broth
1 cup white cooking wine
1 bunch fresh basil, cleaned and chopped
8 cloves of garlic, chopped
Salt and Pepper to taste

Heat olive oil over medium heat in a 2 gallon stew pot and add diced Romas, basil and garlic; sauté for a few minutes then add cooking wine and broth mixing well. Add tomato juice, then slowly stir in heavy cream. Simmer and reduce by half until desired consistency, stirring occasionally for about 30 minutes. Add salt and pepper to taste and garnish as desired.

Garnish suggestions: chopped parsley, crispy bacon, crisped capers, herbed croutons, etc.