Matt Barnhill

12 cups crushed tomatoes
6 cup water
2 cups heavy cream
1 cup white wine
1 red onion
1 yellow onion
8 cloves garlic
16 fresh basil leaves
1 Tbsp. each kosher salt and black pepper
1 tsp. cayenne pepper

Chop and sauté onions and garlic until tender and slightly translucent. Add tomatoes, water, wine, salt, pepper, cayenne and basil. Bring all ingredients, except heavy cream, to a boil for approximately 30 minutes. Remove pot from heat source and add heavy cream. Use an immersion blender to thoroughly blend the soup. Top with fresh basil.