Easy Tomato Bisque

1 Tbsp Butter
1/2 Cup Yellow Onion, Chopped
1/2 Cup Carrot, Chopped
2 to 3 Cloves Garlic, Minced
1 28oz can Tomatoes, chopped and peeled
2 Cups Chicken or Vegetable Stock (can also use broth)
1 Cup Half & Half
2 Tbsp Flour
2 Tbsp Butter
2 tsp Salt
1 Tbsp Dried Italian Herb Mix (Basil, Oregano, Parsley, Rosemary, etc.)
Pepper to taste

In a large soup pot, saute Onion, Garlic and Carrots in butter over medium-high heat until they are soft but not browned (about 10 minutes).

Meanwhile, in a separate sauce pan, melt butter over medium heat then add flour and stir. Allow this to cook for 2 minutes then add the Half & Half, stirring to combine. Mixture should be firm or at least pull away from the sides of the pan when done. Remove from heat and set aside.

Add the entire can of tomatoes (including juice) and stock to the soup pot. Reduce to medium heat and allow to cook for about 5 minutes. Using a hand blender, carefully mix all the ingredients until they are smooth and well combined. Now add the roux (flour, butter and cream mixture) to the soup and stir to combine. If the roux does not dissolve into the soup evenly, use the hand blender.

Sprinkle with salt, pepper and herb mix and allow to cook for another 5 minutes.

Optional: top with croutons, parmesan cheese or asiago cheese.

Makes about 4 servings.