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Melt butter in a large saucepan over medium heat. Add onion, celery, carrot, and garlic; cook and stir until vegetables are tender and beginning to brown, about 3 to 5 minutes. Stir in flour and cook 1 minute more, stirring constantly.
Stir in chicken broth, tomatoes, sugar, tomato paste, and nutmeg. Bring to a boil over high heat, then reduce heat to medium-low. Cover and simmer until vegetables are very tender, about 10 minutes.
Puree soup in a blender or food processor until silky smooth or to your preferred consistency. Alternatively, you can use a stick blender and puree soup in the saucepan.
Stir cream into blended soup. Cook and stir over medium heat until bisque is hot. Season to taste with salt and pepper before serving.