Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Melt butter in a stockpot or kettle over medium high heat, ensuring it doesn't burn.
Add onion and garlic.
Cook, while stirring occasionally, until onions are translucent and garlic starts to become aromatic, about 8-10 minutes.
Stir in tomato paste, cayenne, salt and pepper.
Continue cooking until onions begin to caramelize.
Deglaze the pan with white wine. Reduce until nearly evaporated.
Add Broth, lobster base and Tomato Sauce.
Whisk until thoroughly combined and lobster base is dissolved.
Bring to a boil, then reduce to a simmer.
Monitor the heat and continue to simmer, stirring occasionally, for 20 minutes, allowing the flavors to develop.
Remove from the heat. Cool slightly.
Carefully blend with an immersion blender on high speed, while constantly attended, until a grain free, smooth, velvety consistency is achieved, about 5-7 minutes.
While blending, add Roux, in stages, until it is all incorporated, ensuring no lumps form, about 3-4 minutes.
Return the soup to medium heat. Bring back to a simmer.
Monitor the heat and continue to simmer until the soup has thickened and coats the back of a spoon, about 15-20 minutes.
Add cream.
Whisk until thoroughly combined and smooth. Taste and adjust seasoning as needed.
Transfer to clean food storage containers. Hold for *service.
-OR- Cool completely. Cover, label, date and store refrigerated.
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