Ingredients
- 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 all-purpose flour
- 4 cups chicken stock or canned low-sodium broth
- Two 14.5-oz cans diced fire-roasted tomatoes, drained
- 3 tbsp tomato paste
- 2 tsp sugar
- ¼ cup heavy cream
- ½ tsp chipotle pepper
- Salt and freshly ground white pepper
- ½ cup garlic or cheese croutons, for garnish
Directions
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 occasionally, 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 into bowls, garnish with croutons and serve.