Tomato Tarragon Soup Food

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ROASTED-TOMATO AND TARRAGON SOUP



Roasted-Tomato and Tarragon Soup image

Roasting fresh plum tomatoes makes for a rich, thick soup -- it's our go-to dish as the season transitions from summer to fall.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Serves 6 to 8

Number Of Ingredients 7

4 pounds plum tomatoes, halved
2 medium yellow onions, diced
3 garlic cloves, smashed and peeled
1/4 cup extra-virgin olive oil, plus more for drizzling
Coarse salt and ground pepper
4 cups low-sodium chicken broth, plus more for thinning
2 tablespoons fresh chopped tarragon

Steps:

  • Preheat oven to 450 degrees. Toss together tomatoes, onions, garlic and oil; season with salt and pepper. Arrange vegetables in a single layer on a rimmed baking sheet and bake until tomatoes are deep brown in spots and onions are soft, 45 minutes.
  • Transfer vegetables and all juices to a large dutch oven or heavy pot. Add chicken broth and bring to a rapid simmer. Cook until slightly reduced, about 25 minutes.
  • Transfer soup to a large bowl. In batches, fill blender halfway with soup, puree until smooth, transferring to pot as you work (use caution when blending hot liquids). Stir in tarragon and season with salt and pepper. If necessary thin with additional chicken broth. Serve with a drizzle of olive oil.

CHILLED TOMATO-TARRAGON SOUP WITH CROUTONS



Chilled Tomato-Tarragon Soup with Croutons image

Provided by Bon Appétit Test Kitchen

Categories     Soup/Stew     Tomato     Appetizer     Sauté     Vegetarian     Quick & Easy     High Fiber     Dinner     Lunch     Spring     Summer     Chill     Healthy     Low Cholesterol     Tarragon     Potluck     Bon Appétit     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

1/2 cup olive oil, divided
7 tablespoons finely chopped fresh tarragon, divided
8 1/3-inch-thick baguette slices
4 1/4 cups coarsely chopped plum tomatoes (about 3 1/4 pounds), divided
1 cup chopped shallots
4 garlic cloves, chopped
1/4 teaspoon dried crushed red pepper
2 tablespoons tomato paste

Steps:

  • Mix 1/4 cup oil and 4 tablespoons tarragon in bowl. Season with salt and pepper. Brush over both sides of bread. Toast bread in large skillet over medium heat until crisp, about 6 minutes per side. Transfer croutons to plate.
  • Meanwhile, heat 1/4 cup oil in another large skillet over medium heat. Add 4 cups tomatoes, next 3 ingredients, and 3 tablespoons tarragon. Sauté until vegetables just begin to soften, about 6 minutes. Stir in tomato paste. Reduce heat to medium-low. Cover; cook until tomatoes and shallots are soft, stirring occasionally, about 10 minutes.
  • Strain soup into bowl, pressing with rubber spatula to extract as much of the juice and solids as possible. Discard solids in sieve. Season soup with salt and pepper.
  • Freeze soup just until cold, about 30 minutes. Ladle into bowls. Top with croutons; sprinkle with 1/4 cup chopped tomatoes.

CHILLED ROASTED TOMATO SOUP WITH TARRAGON



Chilled Roasted Tomato Soup With Tarragon image

This soup is best made at the height of summer when tomatoes are at their peak. You can make this dish up to 2 days ahead of service. Store in an airtight container in the refrigerator. You can also serve this soup hot; just replace the buttermilk with 10 per cent cream and reheat until simmering.

Provided by Chef Regina V. Smith

Categories     Vegetable

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 11

6 plum tomatoes (about 2 lb/1 kg)
2 sweet red peppers
2 tablespoons extra virgin olive oil
1 medium onion, chopped
1 carrot, chopped
1 small fennel bulb, chopped
2 cups vegetable stock
1/2 teaspoon salt
1/2 teaspoon pepper
6 sprigs fresh tarragon
1 cup buttermilk

Steps:

  • Rub tomatoes and red peppers with 1 teaspoons of the oil; roast on a greased, foil lined baking sheet in a 450°F oven for about 40 minutes, turning every 10 minutes, or until blistered and blackened. Let cool enough to handle. Reserving pulp and juices, peel off skins. Discard seeds from the peppers. Set aside.
  • Meanwhile, in a saucepan, heat remaining oil over meduim heat; fry onion, carrots and fennel, stirring occassionally, for about 10 minutes or until softened.
  • Stir in vegetable stock, 1 cup water, salt and pepper. Tie 4 springs of tarragon together with string; add to soup. Bring to a boil. Reduce heat, cover and simmer for 15 minutes.
  • Stir in tomato and red pepper pulp and juices; simmer for 5 minutes. Let cool. Discard tarragon bundle.
  • In batches in blender or food processor puree soup until smooth. Transfer to a bowl, whisk in buttermilk. Cover and refrigerate for about 4 hours or until cold.
  • Ladle into bowls. Chop remaining tarragon; sprinkle over soup for garnish.

Nutrition Facts : Calories 75.6, Fat 3.9, SaturatedFat 0.7, Cholesterol 1.2, Sodium 199.9, Carbohydrate 9.2, Fiber 2.4, Sugar 4.9, Protein 2.3

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