Napa River Grill's Creamy Tomato Soup

"This soup is the best tomato soup I've ever had. When you order it from the restaurant they put a layer of puff pastry on top of it and bake it in the oven. The original recipe called for 2 tablespoons of kosher salt but I thought it was just a tad too salty. However, by the next day the flavors had melded and it didn't seem to taste as salty as it did when it was first made."
 
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Ready In:
1hr 30mins
Ingredients:
19
Serves:
8-10
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ingredients

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directions

  • In a large pot, heat the olive oil until shimmery.
  • Add carrots, onions, and celery.
  • Saute until soft, about 5 to 8 minutes.
  • Add garlic and cook 1 minute more.
  • Add white wine.
  • Bring to a boil and reduce by half.
  • Add unsalted butter and allow to melt.
  • Stir in flour to form a paste.
  • Add remaining ingredients.
  • Bring to a boil, reduce heat and simmer 30 minutes.
  • Remove bouquet garni.
  • Puree soup with an immersion blender or in batches with a stand blender.
  • Force soup through a strainer for a finer texture.
  • Taste and adjust seasoning with salt and pepper.

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