Tomato soup with fresh tarragon

Name: Tomato soup with fresh tarragon
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: En
Ingredients: 6 cups vegetable stock (my favorite is Better Than Bouillon ); 2 tablespoons butter; 1 sweet onion; 6 garlic cloves, minced; 4 bay leaves; 1/4 teaspoon red chile flakes; 1/2 cup chopped tarragon; 2 x 28 oz cans of whole tomatoes or 8 cups ripe, seeded, peeled tomatoes; 1/2 cup heavy whipping cream

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Main Dish

Very Easy

55 min

Ingredients

6 cups vegetable stock (my favorite is Better Than Bouillon )
2 tablespoons butter
1 sweet onion
6 garlic cloves, minced
4 bay leaves
1/4 teaspoon red chile flakes
1/2 cup chopped tarragon
2 x 28 oz cans of whole tomatoes or 8 cups ripe, seeded, peeled tomatoes
1/2 cup heavy whipping cream

Preparation

Preparation15 min

Cook time40 min

Heat 6 cups of vegetable stock in a large pot on low to medium heat.
If you are using canned tomatoes, you may want to cut down the amount of broth. Canned tomatoes are surprisingly salty.
In an separate pot, saute the chopped onions with 2 tablespoons of butter.
Once the onions are translucent, add the garlic, bay leaves, chile, and half the tarragon.
Saute for a couple of minutes. While that is cooking, drain and chop the canned tomatoes.
Add the tomatoes to the onion mixture and cook for 10 minutes. Then add the broth, bring to a boil, and then simmer for 15 minutes.
Once the soup is cooked, add to a blender and puree a couple ladles full at a time.
If you fill the bender to full with hot liquid, the lid will come flying off and you will have hot soup all over the kitchen.
Once all the soup has been pureed, stir in the cream and remaining tarragon. Bring the soup to a simmer before serving.