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Summer tomato soup
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| 2 tbsp | olive oil |
| 1 | yellow onion, diced |
| 2 cloves | garlic, minced |
| 1/4 cup | dry vermouth, (optional) |
| 2 lb | plum tomatoes, peeled seeded and chopped |
| 2 tbsp | tomato paste |
| 4 cups | chicken broth |
| Salt | |
| pepper to taste | |
| 2 tbsp | herbs, ( combination, parsley,chervil, tarragon and chives) |
| Creme fraiche for garnish |
In dutch oven over medium-high heat, warm oil. Add onion, and garlic; cook, stirring occasionally, until tender, 10 minutes. Add vermouth cook until evaporated. Add tomatoes and tomato paste; cook, stirring occasionally, until tomatoes begin to break down, 8 to 10 minutes. Add broth; bring boil. Reduce heat to low, simmer about 20 minutes.
Using immersion blender, purée soup, leaving some texture. Season with salt and pepper. Stir in fines herbs just before serving.
Ladle soup into warmed bowls; drizzle creme fraiche.
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