Medieval Times Tomato Bisque

Tonight we made the copy cat recipe of Medieval Times' Tomato Bisque or Baby Dragon Soup as they call it in the castle. We were quite pleased with the results, so here is the recipe we followed:

1 tbls. Olive oil
3/4 cup carrots, finely diced
1/2 cup celery, finely diced
1/2 cup onions, finely diced
1 tsp. garlic, minced
6 oz. tomato paste
15 1/2 oz can tomato puree
4 cups water
2 tsp. salt
3 tbls. Sugar
1/4 tsp. fresh ground pepper
Pinch Italian seasoning

(1) Heat olive oil in a large stock pot and sauté the carrots, celery and onions
until they are soft.
(2) Add the minced garlic and cook for another two minutes.
(3) Add the tomato paste, tomato puree and water, mix well and bring to a boil.
(4) Reduce the heat and add the remaining ingredients. Simmer for 45 minutes.
(5) Taste and adjust seasoning as necessary.

We cut the sugar down to only 2 teaspoons, because a lot of people commented that it was too sweet as the recipe was posted originally. We also chunked the veggies a little larger than suggested, which gave the soup a heartier feel. I found this on the Maryland Medieval Times Facebook page.

(https://www.facebook.com/MedievalTimesDinnerTournamentMaryland/posts/455869327784329)