You will need:
3-4 Tbsp olive oil
1 large onion, minced or chopped very fine
3 or 4 garlic cloves, minced or chopped very fine (to taste - no limits)
2 lbs. tomatoes, rough chopped
1 lb. sun dried tomatoes
1 large handful of fresh basil (can use 2 - 3 Tbsp dried)
1 quart chicken stock
1 cup white wine (I used white zinfandel)
1-1/2 cup milk
salt and pepper to taste
In a large pot, sautee the onions and garlic in olive oil until translucent. Chop the tomatoes, sun dried tomatoes and basil in the food processor until fine. Add the tomato mixture to the onion mixture and sautee until the veggies are soft. Add the stock and wine and simmer for about 1/2 hour.
Run the mixture through a sieve or a food mill to remove skins and seeds (skip this step if you like your soup rustic). Add milk (you can use cream) very slowly, beating with a stick blender (or use a whisk or a hand mixer, if you don't have a stick blender). Reheat carefully, but don't boil! Garnish with basil leaves and serve with garlic toast or crostini. This soup also goes very well with classic grilled cheese sandwiches.