| Level: | Easy |
| Total: | 1 hr |
| Active: | 35 min |
| 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 270 |
| Total Fat | 23 g |
| Saturated Fat | 14 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 3 g |
| Cholesterol | 75 mg |
| Sodium | 800 mg |
Reviews
Love this recipe. Flavors build up as you go. Highly recommend
Great soup. Had it with Monterey Jack/bacon quesadilla.
I have made this time and time again. I’ve never added the wine and I have occasionally forgot the cream and use chicken stock but oh my goodness is this the best. Also my fire roasted tomatoes have green chilis for the heat!!! Top it off with a great grilled cheese and you are in heaven.
This is so good. I have been making this for years
Made this today, paired it with a grilled cheese. Amazing! My new go to for tomato soup.
Fantastic! If you don’t like the kick that you get with the red pepper flakes leave them out or reduce the amount. It’s very flavorful without it. My new favorite tomato soup.
B-L-A-N-D
I found an Irish Pub near my former office and fell in love with tomato soup. With this recipe, I’ve fallen in love all over again. It’s easy and rich. The blender gives a smoother finish than the immersion mixer.
Very easy to whip up while not sacrificing flavor!
I LOVE this! I used to take the time to roast tomatoes, run them through a food mill and then start building the soup, not any more. It’s so easy and most importantly, it’s DELICIOUS. I prefer my tomato soup to be smooth, so I put it in a blender instead of using my immersion blender. I’ve made it both ways, and prefer the blender.