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Best Tomato Soup

March 7, 2011

I remember the first time I ate this tomato soup. I tasted something different in it and asked the hostess about it. “Tarragon,” she said, and I realized that I had been missing out on this herb for a long time.

I’ve been making this tomato soup for over six years now. The recipe I use is a bit nebulous; you can increase or decrease the ingredients as your taste (or pantry) dictates.

Best Tomato Soup

In a Dutch oven, saute 1 chopped onion and 2 stalks chopped celery in a little olive oil. Add 1 quart chopped tomatoes (or 1 28 oz. can) and 2 T. brown sugar. In a separate pan, melt 4 T. butter. With a whisk, add 4 T. flour. Blend. Slowly add 2 C. milk to make a cream sauce.  Blend into the tomato mixture. Add salt and pepper to taste, a pinch of red pepper flakes (if desired), 1 t. dried tarragon and 1/2 t. dried marjoram. If you like a smooth soup, use an immersion blender to puree the mixture. If not, allow it to be.

Taste and adjust as necessary.

 

 

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