Fire-roasted Tomato Bisque with Fresh Basil

3 TBS butter

1 large onion, finely diced
4 cloves garlic, minced
1 c. baby carrots, finely diced
1 c. celery heart, finely diced

1/4 c. unbleached flour

3 - 14.5 oz cans fire-roasted diced tomatoes with liquid
4 c. organic chicken broth
1/4 c. tomato paste
1/2 tsp. crushed red pepper

1/4 c. fresh basil leaves, torn, stems removed
1 c. shredded Asiago cheese

3/4 c. heavy cream (whipping cream)

Melt butter in 4 quart sauce pan on medium heat. When melted, add onion, garlic, carrots & celery. Cook, stirring occasionally, until onion becomes translucent, about 5 minutes. Sprinkle flour over vegetables & stir in until all lumps have disappeared.

Pour in tomatoes & liquid, stirring to blend well. Gradually stir in chicken broth, stirring constantly & scraping bottom well. Blend in tomato paste & crushed red pepper. Raise liquid just to a simmer. Cook covered until vegetables are tender, about 25 minutes, stirring often.

Transfer 3/4 of the soup to food processor; add the fresh basil & shredded cheese. Puree until smooth. Return the puree to the saucepan.

Add the heavy cream and cook until the soup is just heated through.

Ladle into bowls; serve with crusty Asiago Cheese Bread & additional shredded cheese to top.