chunky herb & tomato soup

An awesome soup, tangy with tarragon and thyme, basil and oregano - with chunks of tomatoes and celery, and shreds of carrots and onions. My very favorite soup!

To make:

1 T. olive oil

1 T. unsalted butter

1 stalk of celery, sliced

1 large onion, roughly chopped

(or 1 cup chopped leek whites)

4 carrots, peeled and grated

1 28 oz. can plum tomatoes, whole

water or chicken stock if needed

1/2 t. basil

1/2 t. thyme

1/2 t. oregano

2 t. whole tarragon

salt and freshly cracked pepper to taste

Place olive oil and butter in a pot, on low heat. Add onions or leeks,

carrots, and celery, and braise, covered, for 20 minutes. Add the tomatoes, which have been

sliced into small chunks, the juice from the canned tomatoes, and chicken stock or water

if needed. Add the herbs and simmer for 25 minutes.

Serve with a hefty sprinkle of parmesan, or shaved parmesan curls.