Tomato Tarragon Soup Recipes

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.

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.

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.

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.

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.