Napa River Grill'S Creamy Tomato Soup - cooking recipe

Ingredients

2 tablespoons olive oil
1 cup carrot, peeled and diced
1/2 cup celery, string removed and diced
1 cup onion, peeled and diced
2 garlic cloves, peeled and chopped
1/2 cup white wine
1/2 cup unsalted butter
1/4 cup flour
2 1/2 lbs fresh tomatoes, peeled and seeded
1 (26 ounce) can stewed tomatoes
2 1/2 ounces tomato paste
1 teaspoon fresh thyme
1/2 tablespoon fresh parsley, chopped
1 bouquet garni (4 parsley stems, 1 bay leaf, 1 teaspoon peppercorns wrapped in a cheesecloth bag)
1 -2 tablespoon kosher salt
1/2 tablespoon fresh ground black pepper
1 cup heavy cream
2 cups vegetable stock
1 teaspoon ground coriander

Preparation

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.