Tomato Bisque

Ingredients

• 3 tablespoons salted butter or olive oil
• 1 medium yellow onion, finely diced
• 1 carrot, peeled and finely diced
• 1 stalk celery, finely chopped
• 4 garlic cloves, finely minced
• 1 tablespoon white wine vinegar
• 28-ounce can fire roasted diced tomatoes
• 1 quart vegetable broth or chicken broth
• ½ tablespoon sugar
• 1 teaspoon kosher salt
• ⅓ cup heavy cream

Instructions

1. In a medium pot, heat the butter or olive oil over medium heat. Add the onion, carrot and celery and sauté for about 6 to 8 minutes, until the onions are tender and translucent. Add the garlic and cook for 30 seconds until fragrant. Add the white wine vinegar and cook until evaporated.
2. Add the tomatoes, vegetable broth and salt and bring to a steady simmer. Simmer for 15 minutes. Carefully transfer to a blender using a ladle, then blend until creamy (or an immersion blender). Stir in the cream.
3. Serve immediately, garnished with a drizzle of olive oil or cream and chopped or thinly sliced basil. Leftovers store refrigerated for up to 4 days or frozen for 3 months.