2 14.5 oz. cans fire roasted diced tomatoes, drained
¼ cup heavy cream
sea salt and freshly ground black pepper, to taste
chopped fresh chives, for garnish
Instructions
In a large pot, melt 2 tablespoons butter over medium-high heat. Add garlic, onion, celery and carrot. Cover and cook, stirring occasionally, until vegetables start to brown, 6-8 minutes.
Add flour and cook, stirring constantly, for 1 minute.
Add tomato paste and cook, stirring constantly, for 1 minute.
Add sugar, chicken broth and tomatoes and bring to a boil. Reduce heat to medium-low, cover partially and simmer, stirring occasionally, for 15 minutes.