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 ROASTED TOMATO SOUP WITH TARRAGON
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
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
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
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