It's cold outside! Warm up with a twist on a classic: Red Wine Tomato Soup! This recipe calls for sweet red wine, so we suggest Late Nights, Native Root Red, or Sweet Revenge!
Ingredients
- 4 tbsp butter
- 2 tbsp olive oil
- 1 medium onion, chopped
- 1 medium carrot, finely diced
- salt and pepper
- Splash of red wine vinegar
- 1/3 cup red wine
- 1/4 cup all purpose flour
- 3 tbsp tomato paste
- 1 dried bay leaf
- 4 cups vegetable broth
- 2 28 oz cans whole tomatoes with basil
- 2/3 cup heavy cream
Instructions
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Melt butter in a large Dutch oven over medium heat.
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Add the oil, carrot, and onion and season with salt and pepper. Cook 7-8 minutes until the onions are translucent and soft.
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Add the splash of vinegar and the wine and stir until the liquid is cooked off.
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Turn the heat to low and stir in the flour. Add the tomato paste and cook, stirring, 1 minute.
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Add the broth and bay leaf. Using clean hands, break up the tomatoes as you add them to the pot with their juice. Bring to a boil and reduce the heat to a simmer. Let simmer 30 minutes, stirring occasionally.
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Remove the Dutch oven from the heat and use an emulsion blender to blend the soup until smooth. If you don’t have an emulsion blender, add soup to a regular blender in batches, being sure to vent the steam as you blend. Add the cream, taste, and season with salt and pepper as needed.