Ingredients

The following ingredients have 6 Servings
  • 2 Tablespoons butter
  • 1 yellow onion (diced)
  • 1/3 cup carrots (diced)
  • 2 cloves garlic (minced)
  • 1 teaspoon Italian seasonings
  • ½ teaspoon dried basil
  • 1 teaspoon mustard powder
  • 1 tablespoon tomato paste
  • 1/2 cup dry white wine (see notes)
  • 3 cups chicken broth
  • 2 (14.5 oz.) cans diced tomatoes
  • ½ cup heavy cream
  • Parmesan cheese
  • Pinch red pepper flakes

Instruction

  • Take out the cream to allow it to come down to room temperature while the soup cooks.
  • Melt the butter in a large pot over medium heat. Add the onions and carrots and stir to coat in the butter. Reduce to medium-low, cover and cook until the onions begin to caramelize, about 25 minutes. Lift the lid and stir every few minutes during cooking and reduce heat to low if vegetables begin to cook too rapidly.
  • Add the garlic, Italian seasonings, basil, mustard powder, and tomato paste. Stir to combine and cook for 2 minutes over medium-low heat.
  • Add the wine and increase heat to medium. Simmer until the liquid is reduced by half, 3-4 minutes. Use a silicone spatula to stir it as it cooks.
  • Add the diced tomatoes and chicken broth and remove from heat. Use an immersion blender to blend until smooth, or carefully transfer to a blender.
  • Return to the stove and bring to a gentle boil. Let it simmer and reduce for 30 minutes, uncovered. It will thicken and the flavors will concentrate more. Stir occasionally as it simmers.
  • Turn heat off. Stir in the cream and garnish with Parmesan and red pepper flakes if desired. Serve!