Fire-Roasted Tomato Bisque

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4 tablespoons unsalted butter

1 medium onion, finely chopped

1 medium carrot, finely chopped

1 celery rib, finely chopped

2 garlic cloves, finely chopped

3 tablespoons all-purpose flour

4 cups chicken stock or canned low-sodium broth

Two 14 1/2-ounce cans diced fire-roasted tomatoes, drained

3 tablespoons tomato paste

2 teaspoons sugar

1/4 cup heavy cream

Salt and freshly ground white pepper

1/2 cup garlic or cheese croutons, for garnish (optional)

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