Recipe courtesy of Damaris Phillips
Total:
1 hr
Active:
35 min
Yield:
4 to 6 servings
Level:
Easy
Total:
1 hr
Active:
35 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

In a Dutch oven over medium heat, melt the butter. Add the onions and celery and cook until tender, about 5 minutes. Add the tomatoes, red peppers, Italian seasoning, red pepper flakes and bay leaf. Stir to combine and sprinkle with the flour. Cook until the flour starts to brown, about 3 minutes.

Meanwhile, combine the vegetable stock, white wine and reserved juice from the canned tomatoes in a saucepan and bring up to a simmer. Slowly pour the hot liquid into the vegetable mixture, stirring the entire time. Cover and cook on low for 20 to 25 minutes. Remove the bay leaf.

Using a hand mixer or blender, blend the soup until smooth and return it to low heat in the Dutch oven. Let the mixture reduce by one-quarter, 7 to 10 minutes, and then stir in the cream. Season with salt and pepper to taste.

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

IDEAS YOU'LL LOVE

Roasted Tomato Soup

Recipe courtesy of Tyler Florence

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Bean with Bacon Soup

Recipe courtesy of Ree Drummond

Quick and Spicy Tomato Soup

Recipe courtesy of Giada De Laurentiis

Winter Squash Soup

Recipe courtesy of Ina Garten

Stuffed Cabbage Rolls With Tomato Sauce

Recipe courtesy of Food Network Kitchen

Lentil Soup

Recipe courtesy of Alton Brown

Chicken Noodle Soup

Recipe courtesy of Ina Garten

Chicken Tortilla Soup

Recipe courtesy of Danny Boome

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking