Napa River Grill'S Creamy Tomato Soup

• 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

1. In a large pot, heat the olive oil until shimmery.
2. Add carrots, onions, and celery.
3. Saute until soft, about 5 to 8 minutes.
4. Add garlic and cook 1 minute more.
5. Add white wine.
6. Bring to a boil and reduce by half.
7. Add unsalted butter and allow to melt.
8. Stir in flour to form a paste.
9. Add remaining ingredients.
10. Bring to a boil, reduce heat and simmer 30 minutes.
11. Remove bouquet garni.
12. Puree soup with an immersion blender or in batches with a stand blender.
13. Force soup through a strainer for a finer texture.
14. Taste and adjust seasoning with salt and pepper.

olive oil, carrot, celery, onion, garlic, white wine, unsalted butter, flour, tomatoes, tomatoes, tomato, thyme, fresh parsley, bouquet garni, kosher salt, fresh ground black pepper, heavy cream, vegetable stock, ground coriander

Taken from www.food.com/recipe/napa-river-grills-creamy-tomato-soup-331213 (may not work)