Creamy Tomato Soup

Adapted from Tupelo Honey Café

1 (28 oz) can crushed tomatoes
2½ cups water
½ cup dry red wine
2 T. tomato paste
1 bay leaf
2 t. sugar
1½ t. sea salt
½ t. freshly ground black pepper
1 cup heavy cream

Combine tomatoes, water, red wine, tomato paste, bay leaf, sugar, and salt in a 4-cup heavy saucepan.  Bring to a boil, immediately decrease the heat to medium, and simmer for about 20 minutes, or until mixture lightly coats the spoon.  Whisk in the pepper and cream and continue cooking over medium heat for about 2 minutes or until thoroughly blended.