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)