Rustic Tomato Soup

• 2 Tablespoons Olive Oil
• 1/2 cups Finely Chopped Onion
• 1/2 cups Finely Chopped Carrots
• 1/2 cups Finely Chopped Celery
• 2 cloves Garlic, Minced
• 1/2 cups Dry Red Wine
• 1 can (28 Oz. Size) Crushed Tomatoes
• 1 can (15 Oz. Size) Tomato Sauce
• 3 cups Chicken Stock
• 2 teaspoons Dried Italian Seasoning
• 1 teaspoon Kosher Salt, Plus More For Seasoning
• 3/4 teaspoons Freshly-ground Black Pepper, Plus More For Seasoning
• 1/4 cups Chopped Fresh Basil, Plus More For Garnish
• 2 ounces, weight Cream Cheese, At Room Temperature

1. Heat the olive oil in a soup pot over medium heat. Add the onions, carrots, and celery, season lightly with salt and pepper, and cook until they are softened and starting to brown, about 8-10 minutes.
2. Add the garlic and cook for 1 minute longer. Pour in the wine, stir well, and scrape any brown bits from the bottom of the pot. Cook for 1-2 minutes until the wine is slightly reduced.
3. Add the crushed tomatoes, tomato sauce, chicken stock, Italian seasoning, salt, pepper, and basil. Stir to combine. Bring the soup to a boil then reduce the heat and simmer for 40-45 minutes.
4. Add the cream cheese and stir until it melts completely into the soup. Garnish with more fresh basil and serve.

olive oil, onion, carrots, celery, garlic, red wine, tomatoes, tomato sauce, chicken, italian seasoning, kosher salt, freshlyground black pepper, ubc, weight cream cheese

Taken from tastykitchen.com/recipes/soups/rustic-tomato-soup/ (may not work)