Best Tomato Soup Ever


INGREDIENTS

  • 1 small onion, diced
  • 5 small carrots, diced
  • 3  cloves of garlic
  • ½ red pepper, diced
  • 4 cans fire roasted tomatoes
  • 3 cups chicken broth
  • ½ cup marsala wine, divided
  • 2 tablespoons sugar
  • 1 teaspoon baking soda
  • ½ cup heavy cream
  • salt and pepper
  • red pepper flakes

INSTRUCTIONS

  1. In a large dutch oven, saute onion, carrots, garlic and red pepper. Season with salt, pepper and red pepper flakes.  Cook for 3-4 minutes.
  2. Stir in ¼ cup marsala wine, tomatoes and broth and more salt, pepper and red pepper flakes. Bring to a boil.  Once it’s come to a boil, reduce heat and let simmer for 5-7 minutes.
  3. Remove from heat and ladle into a blender. Blend on low until smooth. (I blended in two batches and made sure to leave the top part of the lid off to allow steam to escape.)
  4. Return to pot and stir in sugar and baking soda over medium heat. Stir until all of the bubbles are gone.
  5. Stir in the remainder marsala and heavy cream. Remove from heat and let cool slightly before serving.
  6. Serve with sour cream, cheese, basil and crouton if desired.

Source 

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