Tomato Basil Bisque

  

1/2 cup butter 2 onions, finely chopped 2 stalks celery, finely chopped 2 carrots, finely chopped 5 cloves garlic, minced 1/3 c. all-purpose flour

1 can tomato paste 8 cups chicken broth 2 (14.5 ounce) cans fire roasted diced tomatoes 1 or 2 cans Campbell's tomato soup 3 tablespoons white sugar 1 1/2 tablespoons basil 1/4 teaspoon ground nutmeg 1/2 to 1 cup heavy cream salt and black pepper to taste

1.	Melt the butter in a large saucepan over medium heat. Stir in the onion, celery, carrot, and garlic. Cook and stir until the vegetables are tender and beginning to brown, about 8 minutes. Stir in the flour and cook 1 minute longer, stirring constantly.
2.	Stir in the tomato paste, tomato soup, chicken broth, tomatoes, sugar, basil, and nutmeg. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 15 minutes until the vegetables are very tender.
3.	Cool slightly and blend or use a stick blender and puree in pan.
4.	Return the pureed soup to the saucepan and stir in the cream. Cook over medium heat until the soup is hot. Season with salt and pepper to taste before serving