Tomato Bisque

A nice simple creamy tomato soup.  There isn't a whole lot to it, so you need to use the best ingredients - homemade chicken stock and san marzano tomatoes.

Ingredients:
1 onion, minced
1 stalk celery, minced
1 carrot, peeled and minced
4+1 cloves garlic, minced
1 28 oz can whole peeled san marzano tomatoes
2-3 C chicken stock
5 T butter
4 T flour
3/4 C cream, or to taste
salt and pepper to taste
1 bay leaf
3/4 t smoked paprika
salt and pepper to taste
1/2 t thyme

Melt the butter and saute the onion, four cloves garlic, carrot, and celery until lightly browned.  Add the thyme and stir for a few seconds.  Add in the flour and stir to make a roux, cooking it for a few minutes.  Add the chicken stock and hand crush the tomatoes into the pot, then add in any juice that was in the can.  Add bay leaf, paprika, salt, and pepper.  Simmer, covered, for 30 minutes or so to blend the flavors, then puree in a blender or with an immersion blender.  Add in the cream and the last clove of garlic and bring back to a simmer, then check the seasoning.  I like to serve it with toasted bread and cheese, whether baked brie or just a grilled cheese.