1/2cupdry red wineI use cabernet - omit for Whole30
1tspfish sauce
2bay leaves
1 1/4tspsea salt
1/8tspcayenne pepper
Instructions
Place half of the tomatoes, carrots, and chicken stock in a high-powered blender (I use a Vitamix) and blend on high for about 1 minute or until smooth. Pour in a bowl or pitcher and set aside.
Blend the other half of the tomatoes, carrots, and chicken stock the same way.
In a large pot, melt butter or ghee over medium heat.
When the pan is hot, add the celery, onion, and shallot and cook for 6 minutes, stirring occasionally.
Add garlic and cook for another 2 minutes, stirring occasionally.
Add tomato mixture and remaining ingredients.
Bring to a simmer over medium-high heat, stirring and scraping the bottom occasionally. The foam will subside after it reaches a simmer and it will look more like a soup.
Reduce heat to medium and simmer for 45 minutes. Stir the pot and scrape the bottom about every 5 minutes during this process.
Season to taste with more sea salt and cayenne pepper, if desired. I usually add about 1/4 tsp more salt and a dash more cayenne pepper.