3 cans whole salted plum tomatoes
1 box chicken broth
half-jar sun-dried tomatoes in oil
dried taragon
1 sweet onion
one coffee spoon Better than Bullion, turkey (though probably could have been any of the BtBs)
Dry (white) Vermouth
...all bought from Trader Joes....
mince and sautee the onion in some of the oil from the sundried tomatoes until clear. Add a large spoon of tarragon. add cans of tomatoes, juice and all, then broth, half the jar of sundried tomatoes but no more oil, and a big splash or two of vermouth. Let all cook together for about a half hour over a medium-low heat. Now add in the spoon of BtB an dpuree togehter, either with a hand mixer, or in batches in teh blender. Return to pot and cook another half hour... soup should be smooth. Taste, and add salt and pepper to your liking.
I added a scoop of cream to it when I ate it, which curdled but tasted nice. Philippe said I should add baking soda, but that sounds not nice. It tastes very good, but is a bid acid, so it's nice to serve with cheese sandwiches.