Creamy Dreamy Tomato Bisque

Heat the extra virgin olive oil in a medium saucepan over medium high heat. Add the chopped onion, carrot, celery and garlic. Cover and cook over moderately high heat, stirring occasionally, until the vegetables are just beginning to brown, about 5 minutes. Add the chicken stock, tomatoes, tomato paste and sugar and bring to a boil. Cover partially and cook the soup over moderate heat, stirring occasionally, until the vegetables are tender, 15 minutes.

Transfer half of the soup to a blender and puree until smooth. Return the puree to the saucepan, add the heavy cream and cook until the soup is just heated through. Season the soup with salt and white pepper. Ladle the soup in bowls and garnish with Parmesan cheese if desired.