2 tablespoons olive oil
2 large cloves garlic, coarsely chopped
6 large tomatoes (3-4 inches in diameter), diced
1 cup Sauvignon Blanc wine
1/2 cup water
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups coarsely chopped fresh basil
Heat oil in a large pot over medium heat. Add garlic and cook for 1 minute, stirring often and being careful not to let the garlic burn.
Add tomatoes, wine, water, sugar, salt and pepper and bring to a boil over high heat. Reduce heat to low, cover, and allow to simmer for 15 minutes.
Add basil, replace lid, and continue to simmer for an additional 5 minutes.
Puree soup with an emulsion blender or place approximately 1-1/2 cups of the mixture into a blender and puree until smooth, approximately 30-45 seconds. Be careful not to place too much of the mixture in the blender or else pressure will build, causing a mess. Pour puréed mixture into a large bowl and repeat until entire mixture has been blended.
Place a large mesh strainer over a separate large bowl and add puréed soup. Stir to remove as much liquid as possible, and discard remaining solids. Season soup with additional salt and pepper to taste.
VARIATION: Tomato Basil Bisque – Add 1 cup non-dairy creamer after straining soup and stir to combine.