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Tomato Soup

Damaris Phillips
  • 60 minutes
  • Serves 4 to 6

INGREDIENTS

1

Bay leaf

2

stalks Celery, small

1

Onion, cut into medium dice (2 cups), large

2 14 ounce cans

Tomatoes, fire-roasted

2 1/2 cups

Vegetable stock

2 tbsp

All-purpose flour

1 tsp

Italian seasoning

1

Kosher salt and freshly ground black pepper

1/4 tsp

Red pepper flakes

1/4 cup

Red peppers, fire-roasted

4 tbsp

Butter, unsalted

1 cup

Heavy cream

1/2 cup

White wine