- 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
Melt butter in a large Dutch oven over medium heat.
Add the oil, carrot, and onion and season with salt and pepper. Cook 7-8 minutes until the onions are translucent and soft.
Add the splash of vinegar and the wine and stir until the liquid is cooked off.
Turn the heat to low and stir in the flour. Add the tomato paste and cook, stirring, 1 minute.
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.
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.