INGREDIENTS
2
bay leaves
1/2 tsp
black pepper
1 tbsp
butter
1 cup
carrots
1 cup
celery
8 servings
cheese
1/2 cup
extra virgin olive oil
2 large stalks
flat-leaf parsley
1 cup
fresh basil
1 1/2 tbsp
garlic
1/2 cup
heavy cream
2 tsp
kosher salt
2 cups
onion
1 pinch
red pepper flakes
1 tbsp
sugar
2 large sprigs
thyme
11 oz
tomato juice
5 tbsp
tomato paste
3 lb
tomatoes
1 cup
vegetable broth