Tomato Soup

Directions

1. 1
   In a Dutch oven over medium heat, melt the butter.
2. 2
   Add the onions and celery and cook until tender, about 5 minutes.
3. 3
   Add the tomatoes, red peppers, Italian seasoning, red pepper flakes and bay leaf.
4. 4
   Stir to combine and sprinkle with the flour.
5. 5
   Cook until the flour starts to brown, about 3 minutes.
6. 6
   Meanwhile, combine the vegetable stock, white wine and reserved juice from the canned tomatoes in a saucepan and bring up to a simmer.
7. 7
   Slowly pour the hot liquid into the vegetable mixture, stirring the entire time.
8. 8
   Cover and cook on low for 20 to 25 minutes.
9. 9
   Remove the bay leaf.
10. 10
    Using a hand mixer or blender, blend the soup until smooth and return it to low heat in the Dutch oven.
11. 11
    Let the mixture reduce by one-quarter, 7 to 10 minutes, and then stir in the cream.
12. 12
    Season with salt and pepper to taste.