Tomato Soup, cream of with Tarragon

Ingredients

2 leeks, white part only, sliced
1 clove garlic, minced
1 good pinch of red pepper flakes (or to taste) ÔÇóÔÇó
2 teaspoons unsalted butter
2 tablespoons flour
3 cups peeled, seeded, and chopped fresh tomatoes
1 tablespoon chopped fresh tarragon
1/2 cup milk
1/2 cup white wine
1 teaspoon chicken soup base (or bouillon)
1/2 teaspoon sugar
1 cup light evaporated milk
salt and pepper to taste

Instructions

Saute leeks, garlic, and red pepper flakes in butter for 5 min┬¡utes. 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.

Notes

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.