Veggies Don't Bite

0 In a large pot over medium heat, sauté shallots and garlic with 1/2 teaspoon sea salt and broth (or oil) for 2 to 3 minutes until they begin to get soft.
1 Add wine or sherry and sauté until wine is reduced by half.
2 Meanwhile put celery, carrots, cauliflower, tomatoes, one 28 ounce can of diced tomatoes and 2 cups broth in a blender and pulse until pureed but still a bit chunky.
3 Pour into the pot with the shallots.
4 Put second can of diced tomatoes, last 2 cups of broth, and sun dried tomatoes in the blender and pulse until the sundried tomatoes are finely chopped. Add basil and pulse again until chopped.
5 Pour mixture into the pot. Cook uncovered over medium heat while you make the cream.
6 Meanwhile make cream by adding all ingredients into the blender (you don’t have to clean it) and puree until creamy and smooth.
7 Add the cream to the pot and stir until fully mixed in.
8 Serve hot in bowls. Top with Parmesan and crunchy toppings and devour!