I have been asked for this new recipe of mine recently and I figured here would be as good a place to share as any. Now this is originally derived from a recipe by Mimi Riser in, The Kitchen Witch Glossary to Cooking Herbs and Spices. I, as usual, tweeked her recipe for Fast Tomato Tarragon soup to my liking. This is a wonderful soup, which once you taste it, a can will never do again.
One thing everyone should know about how I do recipes is that with spices, I never measure by standard means. I use my hand and make a small cup and fill it by how much I think it needs. I stick with large handful, medium and small. I do this because I crush the herbs and spices with my thumb and release the oils in them.
1 small onion, diced.
2 28oz cans of whole tomatoes
2 cloves of garlic, smashed and diced finely.
1 cup of organic chicken stock.
1 large handful of dried tarragon leaves
1 medium handful of basil
1 small handful of mint
1 large handful of sugar in the raw
sea salt and fresh cracked pepper to taste.
enough EVOO to coat your pan.
First Start off by sauteing the garlic and onions in the EVOO, slowly adding in the herbs. Once the onions are soft add in the tomatoes, chicken stock and sugar. Heat to boiling and then lower and simmer covered for 20-30 minutes, stirring occasionally. Once done transfer to blender (or use a handheld like me) and puree soup till it is of a smooth texture. I then let this simmer 5 extra minutes and then serve. Enjoy!