Category: Soups, Stews and Chili
Cuisine: not set
4 tablespoons (1/2 stick) unsalted butter
1 large onion cut into medium dice (2 cups)
2 stalks celery cut into small dice (1 cup)
Two 14-ounce cans fire-roasted diced tomatoes drained and juice reserved
1/4 cup fire-roasted red peppers chopped
1 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes
1 bay leaf
2 tablespoons all-purpose flour
2 1/2 cups vegetable stock
1/2 cup white wine
1 cup heavy cream
Kosher salt and freshly ground black pepper
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