Ingredients

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

½ cup dry white wine

3 cups chicken broth

2 (14.5 oz.) cans diced tomatoes

½ cup heavy cream

Parmesan cheese, for garnish

Pinch of red pepper flakes (optional)

Instructions

Step 1: Remove the heavy cream from the refrigerator to bring it to room temperature while the soup cooks.

Step 2: Melt the butter in a large pot over medium heat. Add the diced onion and carrots, stirring to coat them in butter. Reduce the heat to medium-low, cover, and cook until the onions begin to caramelize, about 25 minutes. Stir every few minutes and lower the heat if the vegetables cook too quickly.

Step 3: Stir in the minced garlic, Italian seasonings, dried basil, mustard powder, and tomato paste. Cook over medium-low heat, stirring, for 2 minutes to develop the flavors.

Step 4: Pour in the white wine and increase the heat to medium. Simmer until the wine has reduced by half, about 3 to 4 minutes, stirring occasionally with a spatula.

Step 5: Add the diced tomatoes and chicken broth, then remove the pot from heat. Use an immersion blender to blend the soup until smooth, or carefully transfer it to a blender in batches.

Step 6: Return the blended soup to the stove and bring it to a gentle boil. Let it simmer uncovered for 30 minutes to thicken and deepen the flavors, stirring occasionally.

Step 7: Turn off the heat and gradually stir in the room-temperature heavy cream. Garnish with Parmesan cheese and a pinch of red pepper flakes if desired. Serve warm.

Tips & Variations

For a vegetarian version, substitute chicken broth with vegetable broth.

If you prefer a chunkier texture, blend only half the soup and stir in the rest after blending.

Use a dry white wine like Sauvignon Blanc or Pinot Grigio for best flavor.

Add fresh basil leaves just before serving for a bright herbal note.

FAQs

Can I skip the white wine in this recipe?

Yes, you can omit the white wine and replace it with an equal amount of additional chicken or vegetable broth. The soup will still be flavorful but with a slightly different depth.

Is this soup vegan-friendly?

This recipe contains butter, chicken broth, and cream, so it’s not vegan as written. To make it vegan, use plant-based butter, vegetable broth, and substitute the cream with coconut milk or a cashew cream.