Title: Tomato Soup, cream of with Tarragon



Saute leeks, garlic, and red pepper flakes in butter for 5 min­utes. Stir in flour and blend.
Add tomatoes, tarragon, milk, wine, soup base, and sugar; blend well and cook 15 minutes.
Puree soup in a blender or food processor. Put soup back into soup pan, stir in evaporated milk, and season to taste with salt
and pepper.
Warm gently until hot.


When tomatoes are fresh, this soup can't be beat. Try serving this with croutons made from diced sourdough bread that has been sprayed with butter-flavored vegetable spray and toasted in the oven.