INGREDIENTS
2
Bay leaves
2
Celery, ribs
1 tsp
Garlic
1
Onion, large
2 tsp
Thyme, dried leaves
1 28 ounce can
Tomatoes
6 cups
Vegetable stock
3/4 cup
Basil pesto
1/8 tsp
Cayenne
2 tsp
Kosher salt
1/2 tsp
Pepper
1 tbsp
Sugar
2 tbsp
Butter
2 cups
Heavy cream
1 tbsp
Brandy