Country Tomato Bisque

This is my cousins recipe. It makes a lot so I freeze it in portions for later. A big hit in my family, and so much healthier then Cambell's.

Country Tomato Bisque
Serves 8-10

4 Tbsp butter
2 garlic cloves, minced
3 stalks celery, chopped
3 large carrots, peeled and chopped
2 onions, chopped
3 zucchini, chopped
4 Tbsp flour
2 28-oz (or 4 14-oz) cans diced tomatoes with juices
3 cups chicken or vegetable broth
2 Tbsp brown sugar 1 tsp salt
1 tsp dried basil
1 tsp dried marjoram
2 bay leaves
2 cups half & half
grated Cheddar cheese
sunflower seeds

Melt butter in large soup pot. Stir in garlic, celery, carrots, onions, and zucchini until vegetables are tender, about 10 minutes. Blend in flour. Add tomatoes, broth, sugar, salt, basil, marjoram, and bay leaves. Heat to boiling. Cover and simmer for 20 minutes, stirring occasionally. Remove from heat. Remove bay leaves. Puree mixture in a blender in small batches until smooth. Pour in half & half and stir. Garnish with grated Cheddar cheese and sunflower seeds.