Tomato Bisque

Instructions

1. Sauté the aromatics
   In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant.
2. Build the base
   Sprinkle the flour over the onions and garlic, stirring constantly for 1-2 minutes to create a roux. Add the tomato paste and continue to stir for another minute to caramelize slightly.
3. Add tomatoes and simmer
   Add the canned tomatoes with their juice, crushing them with your hands or a potato masher as you add them to the pot. Pour in the vegetable broth, and add the dried basil, dried oregano, bay leaf, and sugar. Bring to a boil, then reduce heat and simmer uncovered for 25 minutes, stirring occasionally.
4. Blend the soup
   Remove the bay leaf. Using an immersion blender, carefully blend the soup until smooth. Alternatively, transfer the soup in batches to a blender, filling it no more than halfway each time, and blend until smooth before returning to the pot.
5. Finish with cream
   Reduce heat to low and slowly stir in the heavy cream. Add the fresh chopped basil and season with salt and pepper to taste. Simmer for an additional 5 minutes, being careful not to let the soup boil after adding the cream.
6. Serve
   Ladle the hot bisque into warmed bowls. Garnish with additional fresh basil leaves and a swirl of cream if desired. Serve immediately with crusty bread or grilled cheese sandwiches.