Creamy Tomato Basil Soup

Chop the tomatoes and set them aside.

In a large pot, melt the unsalted butter over medium heat.

Add the matignon (carrots, celery, onion & leek) and cook until softened.

Add the peeled garlic and cook for another minute.

Stir in the all-purpose flour and cook for 2-3 minutes to form a roux.

Gradually add the chicken stock, stirring constantly to avoid lumps.

Add the chopped tomatoes and tomato paste to the pot.

Bring the mixture to a boil, then reduce the heat and simmer for 30 minutes.

Use an immersion blender to puree the soup until smooth.

Stir in the heavy cream and chopped basil.

Season with salt and pepper to taste.

Serve hot with garlic croutons on top.