FRESH TOMATO SOUP
Yield: 6 to 8 servings

2 medium onions, chopped
2 medium carrots, diced
2 ribs celery, chopped
5 to 6 cloves garlic, crushed
12 medium tomatoes, stemmed and cut into 8ths
1 quart vegetable broth
1 1/2 teaspoons dried tarragon

1 to 1 1/2 teaspoons salt
Pepper
Pinch cayenne, optional

Garnish Suggestions:
Vegan Parmesan
Chopped green onions
Chopped peanuts
Chopped fresh herbs (cilantro, basil, or dill)
Fresh or canned corn kernels

Combine the onions, carrots, celery, and garlic
in an 8 to 10-quart stockpot and water-saute for
about 10 to 12 minutes, stirring frequently,
until the onions are transparent and softened.
Add small amounts of water as needed to prevent
burning the vegetables.

Add the tomatoes, vegetable broth, and tarragon
and bring to a boil over high heat. Reduce the
heat to medium and simmer about 20 minutes.

In batches, transfer the soup to the blender
and process until fully pureed. Alternatively,
use an infusion blender to blend the soup in the
pot.

Season with salt and pepper to taste and add a
pinch of cayenne to spice it up if desired. Serve
immediately or chill and serve when ready. This
soup also makes a delicious cold soup. Garnish
with one or more of the suggested items and enjoy.