He got this recipe from Food and Wine and just slightly adapted it.
1 medium onion, finely chopped
1 medium carrot, finely chopped
1 celery rib, finely chopped
2 garlic cloves, finely chopped
3 Tbsp. all-purpose flour
4 cups chicken stock or canned low-sodium broth
2 14 1/2-ounce cans diced fire-roasted tomatoes, drained
3 Tbsp. tomato paste
1/4 cup heavy cream
Salt and freshly ground pepper to taste
Optional garnish: fresh basil, chopped
Melt two tablespoons butter in a medium saucepan over medium heat Add the onion, carrot, celery and cook just until vegetables are beginning to brown. Add the garlic and cook just until fragrant. Sprinkle flour over vegetables and cook stirring constantly for one minute Add the chicken stock, tomatoes, and tomato paste stirring to combine. Bring to a boil. Cover and cook the soup over medium heat, until the vegetables are tender (about 15 minutes). Use an immersion blender to blend until smooth. If you don't have an immersion blender, puree until smooth in batches using a blender or food processor. Stir in the cream and heat just until heated through. Stir in remaining butter and salt and pepper to taste. Serve hot. Garnish if desired.
Source: Food and Wine
This recipe was shared on Foodie Friends Friday.