Tomato Bisque

This soup was super easy to make and great for a crisp fall day.

4 T butter
1 carrot, diced
1 stalk celery, diced
3/4 C diced onion
4 cloves garlic, minced
5 T flour
5 C chicken broth
1 (28-ounce) can whole peeled tomatoes
4 sprigs fresh thyme
3 sprigs fresh parsley
1 bay leaf
1 C half and half
1 3/4 t sea salt
Black pepper, freshly ground

Slowly saute onion, carrots, celery, and garlic until onions are clear, 8 - 10 minutes.  Stir in the flour and cook, stirring, for 3 minutes. Add broth and tomatoes and bring to a boil, stirring constantly. Add parsley sprigs, thyme, and bay.  Lower the heat and simmer for 30 minutes. Remove from the heat and allow to cool slightly.

Remove and discard the parsley and thyme sprigs and bay leaf. Working in batches, transfer the mixture to a blender and puree until smooth. Return to the pot and reheat over medium heat.

Add half and half and salt. Do not boil.  Season with pepper to taste. Serve immediately.