It was really yummy!! It includes some canned/pre-made items, but has an overall homemade flavor.
4 Tbsp. unsalted butter
1 medium onion, finely chopped
1 medium carrot, finely chopped
1 celery rib, finely chopped
2 garlic cloves, finely chopped
3 Tbsp. flour
4 cups chicken stock or canned low-sodium broth
Two 14 ½ oz. cans diced fire-roasted tomatoes
3 Tbsp. tomato paste
2 tsps. sugar
¼ cup heavy cream
salt and freshly ground white pepper
In a medium saucepan, melt 2 Tbsp. of the 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 occassionally, until the vegetables are tender, 15 minutes.
Transfer half of the soup to a blender and puree until smooth. Return the puree to the saucepan, add the heavy cream and cook until the soup is just heated through. Season the soup with salt and white pepper and swirl in the remaining 2 Tbsp. of butter. Ladle the soup into bowls, garnish with croutons and serve.
recipe c/o: www.foodandwine.com