Tomato Bisque

1. 1

   In a medium pot, melt butter. Add the chopped onion, carrot, celery and garlic, cover and cook over moderately high heat, stirring occasionally, until the vegetables are just beginning to brown, about 5 minutes. Sprinkle the flour over the vegetables and stir over low heat for 1 minute, or until the flour is fully incorporated. Add the chicken stock, tomatoes, tomato paste and sugar and bring to a boil. Cover partially and cook the soup over moderate heat, stirring occasionally, until the vegetables are tender, 15 minutes.

2. 2

   Blend the soup until smooth. Add the heavy cream and cook until the soup is just heated through. Season the soup with salt and white pepper.

* Per serving · 4 servings · Values may vary.

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