In a large saucepan, heat oil, add onion and sauté until softened. Add tomatoes, wine, cloves, bay leaves and chopped basil. Bring to a boil, reduce heat, then cover and simmer 25 minutes. Remove cloves and bay leaves. Put 2 or 3 cloves back into soup. Puree mixture in blender. Return mixture to pan, and add brown sugar, stirring until dissolved. Add milk, and season with salt and fresh ground pepper to taste. Heat and bring to simmer. Remove from heat and serve, garnishing each bowl with a fresh basil leaf.
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