ROASTED-TOMATO AND TARRAGON SOUP
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
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
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
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.
TARRAGON CHICKEN SOUP
Tarragon chicken soup has a creamy tomato base, chunks of chicken and is seasoned with paprika and tarragon.
Provided by Leigh Anne Wilkes
Categories Main Dish
Time 45m
Number Of Ingredients 15
Steps:
- Put oil and butter in a large pot over medium heat.
- Saute onion, celery until onion is transparent, 6-7 minutes.
- Add tarragon, oregano, garlic, and paprika, salt and pepper.
- Cook and stir 3-4 minutes.
- Slowly add flour. The flour will coat the veggies.
- Once combined, slowly stir in chicken broth, stirring well as you pour in.
- Bring to a boil and it will thicken.
- Add tomatoes and cream.
- Reduce heat to low and simmer for 20 minutes.
- Add chicken and simmer 10 minutes more (this last step can be done right before serving if you have made the soup ahead of time)
Nutrition Facts : Calories 234 kcal, Carbohydrate 7 g, Protein 3 g, Fat 23 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 56 mg, Sodium 1850 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
LEEK, POTATO, AND TARRAGON SOUP
Recipe found on Epicurious.com - Bon Appetit/April 2003 edition. A very nice soup to make for the chilly months ahead.
Provided by lauralie41
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large heavy pot melt the butter over medium heat. Add the leeks, onion, garlic, and 2 tablespoons of water and cook approximately 10 minutes or until the leeks are golden brown.
- Add potatoes and broth, bring to a boil. Reduce heat to low and simmer approximately 10 minutes or until potatoes are fork tender. Stir in tarragon, cream and yogurt, season to taste with salt and pepper.
- Serve immediately.
Nutrition Facts : Calories 317.1, Fat 22.4, SaturatedFat 13.5, Cholesterol 67.6, Sodium 194.5, Carbohydrate 23.5, Fiber 2.2, Sugar 5, Protein 8.9
TOMATO TARRAGON CREAM SAUCE RECIPE
Steps:
- Heat up a saucepan or saute pan large enough to hold all the tomatoes over medium heat. When hot, add 2 tablespoons of the butter and let it melt.
- Add the shallot and cook for a couple of minutes and then add the garlic. Stir and cook for another minute or two until the garlic becomes fragrant but do not let it burn.
- Add the tomatoes, season with a little salt and pepper, stir and cook until the tomatoes start to soften. This can take anywhere from 5 to 10 minutes depending on you stove. If they break down more than you expect, don't fear, they will still be great in the sauce.
- Add the remaining 2 tablespoons of butter to the pan with the creme fraiche and the chopped tarragon leaves. Stir to combine and cook for a minute or two.
- Taste and adjust seasoning with salt and pepper.
CHILLED TARRAGON TOMATO SOUP WITH VEGETABLE CONFETTI
Yield Makes 6 cups
Number Of Ingredients 10
Steps:
- Chop tomatoes and in a food processor purée with vinegar, sugar, and lemon juice until smooth. Pour purée through a sieve into a bowl, pressing hard on solids. Discard solids. Stir in ice water and salt and pepper to taste. Soup may be made 1 day ahead and chilled, covered. Reseason soup before serving.
- Stir tarragon into soup and thinly slice cherry tomatoes.
- Serve soup sprinkled with tomatoes, zucchini, and onion, and with toasts on the side.
CREAMY TOMATO-TARRAGON SOUP
I have made it hot and cold, but I do like it better hot. its great with grilled cheese sandwiches for a small dinner and LF.
Provided by Dancer
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In medium saucepan, over medium heat, melt butter.
- Add onions and cook about 3 minutes, stirring often, until softened.
- Add tomatoes and 3/4 cup water; bring to a boil.
- Reduce heat to medium-low; simmer about 30 seconds, or until vegetables are tender.
- Transfer to a blender or food processor; puree until smooth, in batches if necessary.
- Set a medium-fine strainer over saucepan.
- Pour puree into strainer, pressing on the solids with a spatula or spoon to extract as much pulp as possible; discard skin and seeds.
- Whisk sour cream and tarragon into the soup.
- If soup is too thick, add a small amount of water.
- Stir over low heat until soup is hot (do not allow it to boil).
- Season with salt and pepper.
- The soup can also be made in advance and served cold.
Nutrition Facts : Calories 70.8, Fat 1.6, SaturatedFat 0.8, Cholesterol 4, Sodium 28.9, Carbohydrate 12.9, Fiber 2.7, Sugar 7.1, Protein 2.9
TOMATO TARRAGON SOUP
There used to be a restaurant in the next town that served this soup...it was delicious! (and I got the recipe!)
Provided by TERRI OPGENORTH
Categories Vegetable Soup
Time 1h35m
Number Of Ingredients 11
Steps:
- 1. Melt the butter in a soup pot.
- 2. Add the onions, carrots, celery and parsley and cook slowly; stirring often until vegetables are very soft, about 20-30 minutes.
- 3. Add the tomatoes, wine and broth.
- 4. Bring to a simmer and let cook for 30 minutes.
- 5. Puree the soup in a processor or use an immersion blender on low to preserve some of the texture. (Put soup back into pot)
- 6. Add salt, pepper, tarragon and cream if using.
- 7. Heat gently and serve.
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- Preheat the oven to 350°. Bring a pot of water to a boil; fill a large bowl with ice water. Make a shallow X in the bottom of each tomato. Plunge the tomatoes into the boiling water for 30 seconds or just until the skins begin to curl. Transfer the tomatoes to the ice water to cool. Drain the tomatoes and pat dry, then peel.
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- In a small bowl, mix the crème fraîche with the chopped tarragon and season with pepper. Ladle the soup into bowls. Top with a dollop of the crème fraîche, garnish with the tarragon leaves and serve.
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