Roasted Tomato And Tarragon Soup Recipes

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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.

ROASTED TOMATO SOUP



Roasted Tomato Soup image

My husband wanted an easy dinner so I thought, 'How about soup and BLTs?' When I was at the grocery store, roma tomatoes were on sale and it came to me: roasted tomato soup for dinner! I already had an onion and 1/2 of a red bell pepper at home to create this flavorful soup. It is also a perfect paleo recipe for you to enjoy. Taste for any additional seasonings; serve and enjoy.

Provided by Cindy Anschutz Barbieri

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 10

3 pounds roma (plum) tomatoes, quartered
1 yellow onion, halved and quartered
½ red bell pepper, chopped
3 tablespoons olive oil
1 tablespoon sea salt
1 ½ teaspoons freshly ground black pepper
3 cloves garlic, halved
5 cups low-sodium chicken broth
2 teaspoons dried basil
1 teaspoon dried parsley

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with aluminum foil.
  • Spread tomatoes, onion, and red bell pepper in 1 layer onto the prepared baking sheet. Drizzle olive oil over tomato mixture and season with salt and pepper.
  • Roast in the preheated oven for 30 minutes; add garlic and continue roasting until tomato mixture is tender, about 15 more minutes.
  • Bring chicken broth, basil, and parsley to a boil in a large stockpot; reduce heat and simmer.
  • Put half the tomato mixture into a blender. Cover and hold lid down; pulse a few times before leaving on to blend until smooth, adding a small amount of the warm chicken broth if liquid is needed. Pour pureed tomato mixture into stockpot with chicken broth. Puree remaining half of tomato mixture and add to chicken stock mixture, mixing well. Simmer for 5 minutes.

Nutrition Facts : Calories 140.2 calories, Carbohydrate 14.7 g, Cholesterol 3.4 mg, Fat 7.6 g, Fiber 3.9 g, Protein 5.4 g, SaturatedFat 1.4 g, Sodium 988.3 mg, Sugar 8.7 g

CHILLED TARRAGON TOMATO SOUP WITH VEGETABLE CONFETTI



Chilled Tarragon Tomato Soup with Vegetable Confetti image

Yield Makes 6 cups

Number Of Ingredients 10

3 pounds vine-ripened tomatoes (about 8 medium)
2 teaspoons balsamic vinegar, or to taste
1 teaspoon sugar, or to taste
1 teaspoon fresh lemon juice, or to taste
1 1/2 cups ice water
1 tablespoon finely chopped fresh tarragon leaves
8 vine-ripened yellow cherry tomatoes
1/4 cup finely chopped zucchini
1/4 cup finely chopped red onion
Accompaniment:Baguette Toasts

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



Creamy Tomato-Tarragon Soup image

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

1 teaspoon butter
1 medium onion, chopped,about 1 cup
4 large ripe tomatoes, diced,about 4 cups
1/4 cup nonfat sour cream
1 tablespoon chopped fresh tarragon or 1 1/2 teaspoons dried tarragon
salt
pepper

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

TASTY TARRAGON AND TOMATO RICE DISH



Tasty Tarragon and Tomato Rice Dish image

A unique tomato topping for rice that doesn't use garlic. It has the wonderfully rich flavor of tarragon and is quick and easy to prepare. Goes well with grilled chicken or salmon.

Provided by ROBBIN1

Categories     Side Dish     Rice Side Dish Recipes

Time 45m

Yield 4

Number Of Ingredients 9

1 cup uncooked long-grain white rice
2 cups water
1 (14.5 ounce) can diced tomatoes with juice
1 tablespoon dry vermouth
1 tablespoon brown sugar
2 teaspoons dried tarragon
1 teaspoon dried basil
¼ teaspoon sea salt
1 dash ground black pepper

Steps:

  • In a pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 20 minutes.
  • In a separate pot over medium heat, mix the tomatoes, vermouth, brown sugar, tarragon, basil, sea salt, and pepper. Cook, stirring occasionally, 20 minutes, until most of the liquid has been reduced. Serve over the cooked rice.

Nutrition Facts : Calories 224.6 calories, Carbohydrate 47 g, Fat 0.5 g, Fiber 1.6 g, Protein 4.9 g, SaturatedFat 0.1 g, Sodium 272.8 mg, Sugar 6.2 g

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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