Name: Tomato Soup
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 to 6 servings
Ingredients: 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

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.

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Tomato Soup

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