Tomato Soup

Deselect All

4 tablespoons (1/2 stick) unsalted butter

1 large onion, cut into medium dice (2 cups)

2 stalks celery, cut into small dice (1 cup)

Two 14-ounce cans fire-roasted diced tomatoes, drained and juice reserved 

1/4 cup fire-roasted red peppers, chopped 

1 teaspoon Italian seasoning 

1/4 teaspoon red pepper flakes 

1 bay leaf 

2 tablespoons all-purpose flour 

2 1/2 cups vegetable stock 

1/2 cup white wine 

1 cup heavy cream 

Kosher salt and freshly ground black pepper