Tomato Basil Bisque

2 Cans of Italian style whole peeled tomatoes (28 ounce each)
1-2 Cloves Garlic (chopped)
1 Peeled Carrot (chopped)
1/2 large or 1 Whole Onion (chopped)
1 Stalk Celery (chopped)
1 cup Chicken or Veggie Stock/Broth (can or carton is fine)
Smoked Paprika (to taste)
Salt & Pepper (to taste)
pinch of sugar
1 cup Heavy Cream
1 whole package of Fresh Basil Leaves- chopped (or a good packed handful)

Heat a good drizzle of olive oil in a pot and then add all of the chopped veggies.

Throw in a little salt, pepper, and smoked paprika. Stir and cook until they are just barley starting to brown a bit.

Add in the basil and broth or stock, let it reduce down just a little bit.

Add the tomatoes and the pinch of sugar, then let the pot come back up to a good simmer. Continue to simmer for about 30- 40 minutes when all the veggies are soft and the tomatoes are very soft.

Turn off the heat and let the pot cool down for about 30 minutes or so so.

Puree the soup by using a stick blender; or working in batches, a regular blender will do. If using a regular blender be sure to leave plenty of room for expansion and do not use an air tight or un vented lid.

Return the soup to the pot and add slowly whisk the cream in. Season with more salt, pepper, and paprika bring it back up to a good hot temp slowly...do not let it boil after adding the cream.