Ingredients

1/2 cup (1 stick) butter 1 cup diced carrots 1 cup diced celery 1 cup diced onions 2 teaspoons minced garlic 1/2 cup plus 1 tablespoon all-purpose flour 2 tablespoons chicken base 3 cups low-sodium chicken stock 1 (28-ounce) can diced tomatoes, drained and juice reserved 1 (14 1/2-ounce) can diced tomatoes, drained and juice reserved 1 (46-ounce) can tomato juice 2 cups heavy cream 1 tablespoon granulated sugar 1 teaspoon Tabasco sauce Sour cream (optional for garnish) Green onions (optional for garnish)

Description

In A Large Stockpot, Melt The Butter. Add The Carrots, Celery, Onions And Garlic And Cook Until The Vegetables Are Soft, 10 To 15 Minutes. Sprinkle The Flour Over The Vegetables, Turn Down The Heat And Cook For 5 To 10 Minutes, Stirring Frequently, To Inc

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