Tomato Soup

By gina62_cooks

Ingredients

• 4 TBSP unsalted butter
• 1 large onion, chopped
• 2 stalks celery, chopped
• 2 (14-oz) cans diced tomatoes, drained and juices reserved
• 1/4 cup fire roasted red peppers, chopped
• 1 tsp Italian seasoning
• 1/4 tsp red pepper flakes
• 1 bay leaf
• 2 TBSP AP flour
• 2 1/2 cups vegetable or chicken stock
• 1/2 cup white wine
• 1 cup heavy cream
• Kosher salt and freshly ground black pepper

Details

Preparation time 15mins
Cooking time 60mins

Preparation

Step 1

In a Dutch oven over medium heat, melt the butter. Add the onions and celery and cook til tender, about 5 minutes. Add the tomatoes, red peppers, Italian seasoning, red pepper flakes and bay leaf. Stir to combine and sprinkle with flour. Cook til the flour starts to brown, about 3 minutes.
Meanwhile, combine the stock, wine and reserved juice from the tomatoes in a saucepan and bring to a simmer. Slowly pour the hot liquid into the veggie mix, stirring the entire time. Cover and cook on low for 20 to 25 minutes. Redmove the bay leaf.
Using a blender, blend the soup til smooth and return it to low heat in the Dutch oven. Let reduce by one-quarter, 7 to 10 minutes, and then stir in the cream. Season with salt and pepper.

BLENDING HOT LIQUIDS; Remove from heat and allow to cool for 5 minutes. Transfer to the blender and fill no more than halfway. Release one corner of the lid to prevent the vacuum effect that creates heat explosions. Pulse a few times and then process on high til smooth.