Tomato bisque

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Step 1

Saute carrots in unsalted butter 3 minutes on md heat.

Step 2

Add onions, and celery and cook another 2 minutes.

Step 3

Add garlic and cook 1 minute.

Step 4

Sprinkle flour over veggies and stir on low heat for 1 minute.

Step 5

Add chicken stock, tomatoes, tomato paste and sugar, thyme and rosemary. Bring to boil.

Step 6

Cover partially and cook over md low heat stirring occasionally until veggies are tender. About 15 minutes.

Step 7

Puree the soup in blender until smooth. Return to soup pot. Add heavy cream and sour until heated through. Season with salt and pepper to taste and mix in 2 tbs unsalted butter. Served with croutons.