Tomato and Basil Bisque

Melt the butter in a large soup pot over medium heat.Add the onion,shallots, carrots, celery, and garlic and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes.
Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth and tomatoes and bring to a boil while stirring constantly. Tie the basil sprigs together with a piece of kitchen twine and add to the pot. Lower the heat and simmer for 30 minutes. Remove from the heat and allow to cool. When the soup base is cool, remove and discard the basil. Working in batches, transfer the mixture to a blender and puree until smooth. Using a sieve over a large bowl, strain the tomato puree. Return the puree to the pot and reheat over medium heat. Whisk the heavy cream and salt into the soup and season with pepper and salt to taste. Divide among warm soup bowls and garnish with tomato bits and chopped basil. Serve immediately.