Ingredients
4 tablespoons unsalted butter
1 medium onion, finely chopped
1 medium carrot, finely chopped
1 celery rib, finely chopped
2 garlic cloves, finely chopped
3 tablespoons all-purpose flour
4 cups chicken stock or canned low-sodium broth
28-ounce can whole San Marzano tomatoes
3 tablespoons tomato paste
2 teaspoons sugar
1/4 cup heavy cream
Salt and freshly ground white pepper
Preparation
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.
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.
