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.
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.
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.)
Return to pot and stir in sugar and baking soda over medium heat. Stir until all of the bubbles are gone.
Stir in the remainder marsala and heavy cream. Remove from heat and let cool slightly before serving.
Serve with sour cream, cheese, basil and crouton if desired.
Ingredients: 6 oz can tomato paste 1/4 cup honey (or agave) 1/2 cup white vinegar 1/4 cup water 3/4 tsp salt 1/4 tsp onion powder 1/8 tsp garlic powder
Directions:
Combine all the ingredients in a medium saucepan over medium heat; whisk until smooth.
When it comes to a boil, reduce heat to low and simmer for 20 minutes, stirring often.
Remove from heat and cover until cool. Chill and store refrigerated in a covered container.
