In a large dutch oven over medium heat, combine the tomatoes, onion, garlic, celery, carrot and seasoning.
Allow mixture to sweat for 8 minutes, stirring occasionally.
Stir in the white wine to deglaze the dutch oven, then add the heavy whipping cream and fresh basil.
Increase heat to medium-high until the soup comes to a light boil, then reduce to medium-low and simmer for 20 minutes.
Remove dutch from heat and use an immersion blender to puree until smooth, or carefully transfer to a blender and
allow to cool before pureeing with a kitchen towel over the top.
Season with salt and pepper, to taste, top with more fresh basil then serve.
Notes
Wine: There are many different variations of white wine, when using white wine to cook it is best to opt for a dryer white such as pinot grigio, chardonnay, or sauvignon blanc.
Instant Pot: Make this recipe following the same steps but using an instant pot.
Slow Cooker: You can also make this recipe in a slow cooker, cook on low for 6 hours or high for 4 hours. Once soup in done cooking, transfer to a bowl and use an immersion blender to puree the mixture.
Grilled Cheese Croutons: To make into a more filling meal but serving with tasty grilled cheese croutons. You need is cheese, butter, and bread. Make a grilled cheese as you normal would then cut into small, bit sized cubes.
Spicy Tomato Soup: If you like the heat, then add in or top your bowl of soup with red pepper flakes.
Roast: to intensify your flavors roast the tomatoes on a baking sheet.
Top: Parmesan croutons, shredded cheese or add cooked shrimp or other seafood to elevate this soup.