4 tablespoons unsalted butter
1 large yellow onion, diced
1 medium carrot, peeled and diced
1 medium celery stalk, diced
2 cloves garlic
1/2 teaspoon kosher salt
1/4 cup all-purpose flour
1 (28-ounce) can crushed tomatoes
1 tablespoon tomato paste
2 cups chicken or vegetable broth
1 cup heavy cream
Sauté the aromatics: Melt the butter in a large pot or Dutch oven over medium heat. Add the onions, carrot, celery, and garlic. Cook, stirring frequently, until the vegetables are softened, about 8 minutes.
Add the flour: Add the flour and cook until the mixture no longer appears dry. Remove from the heat.
Purée: Add the tomatoes, tomato paste, broth, and sautéed aromatics into a blender and purée until smooth. Return the purée to the pot.
Cook: Cover and cook over medium heat, stirring occasionally, until the soup comes to a simmer and thickens slightly, about 20 minutes.
Serve: Remove the soup from the heat and whisk in the heavy cream. Serve immediately.
Storage: Leftover soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
Reheating: Reheat leftovers over low heat to avoid separating the cream.
Photo: Christine Han