Cream of Tomato Soup

Ingredients

• 1 tsp olive oil

• 3 oz yellow onion, diced

• 1 Tbsp garlic, minced

• 6 oz tomato puree, canned

• 1 1/2 cup white wine

• 1 1/2 lbs tomatoes, fresh, diced

• 4 1/2 cups vegetable stock

• 3 Tbsp heavy cream

• 1 1/2 tsp salt

• 1/2 tsp black pepper

• 2 tsp tarragon, chopped

  Instructions

  1. Heat olive oil in a pot over medium-high heat.

1. Sauté onions and garlic until soft then add tomato puree and cook until rusty in color (About 4-5 minutes).

2. Add wine and reduce by half.

3. Add diced tomatoes and vegetable stock, bring to a boil, reduce heat to a simmer and cook for 30 minutes. Add cream.

4. Puree soup until smooth using an Immersion blender. Strain.

5. Finish with salt, pepper and chopped tarragon.